摘要：The high moisture and nutrient contents of spiced beef make it popular with consumers but present challenges for its storage, as spoilage is a common phenomenon. Therefore, for identifying packaging methods to reduce spoilage during storage, this study investigated the effects of 5% O 2 (low oxygen), 70% CO 2 (high carbon dioxide), and 5% O 2 /70% CO 2 /25% N 2 (compound group) on lipid oxidation in spiced beef in the test groups and a vacuum‐packed group (control) at storage temperatures of 4, 25, and 60°C. The pH, thiobarbituric acid (TBA), anisidine value (AV), and peroxide value (POV) of the spiced beef were determined. Results indicated that 70% CO 2 and storage at 4 and 25°C showed the strongest ability to inhibit the rancidity in spiced beef. The 5% O 2 group delayed both initial oxidation and secondary oxidation of lipids. Although the compound group significantly inhibited the rancidity in spiced beef at 60°C, it could not maintain such inhibition for long. Among all the groups, the 70% CO 2 group demonstrated maximum inhibition of initial lipid oxidation and suppressed the secondary oxidation of lipids for the longest time. Thus, the modified atmosphere packaging with O 2 and CO 2 can regulate the fat oxidation in meat products and effectively improve their flavor maintenance.
关键词：atmosphere packaging;lipid oxidation;spiced beef;storage temperature
