摘要
冷却肉的色泽是重要的感官指标,在贮存和销售过程中常常出现表面褪色现象,严重影响其外观及可接受性。在气调包装气体中添加低浓度CO,利用CO与肌红蛋白结合可形成羧基肌红蛋白,使鲜肉具有更吸引人的樱桃红色,提高冷却猪肉的感官效果。结果表明:1%的CO具有一定的抑菌作用,还可维持冷却猪肉鲜亮红色超过21d。
Color of the chilled pork is an important sensory attribute. It usually appears the discoloration in the course of storage and sale, the color of surface often turns into gray and brown, which influences its appearance and acceptability seriously. In this experiment, we combine very low concentration of CO into the gas mixture. CO can combine with myoglobin to form carboxymyoglobin（MbCO）, which can improve meat color and color stability significantly. The result shows that 1% CO have antimicrobial activity and can prolong bright red color for 21d.
出处
《食品科技》
CAS
北大核心
2005年第8期82-85,共4页
Food Science and Technology
基金
海林市市级基金资助项目。
关键词
猪肉
一氧化碳
气调包装
肉的色泽
保鲜
pork
carbon monoxide
modified atmosphere packaging
meat color
preservation
