包装方式对减轻冷却猪肉辐照异味的影响

Study the Effect of Package Processing on Reducing Off-odor from Refrigerated and Irradiated Pork

冷却猪肉分别经真空包装、保鲜膜包装、复合包装、气调包装等预处理后辐照2.8kGy剂量,低温4℃冷藏,研究包装方式对减轻猪肉辐照异味的影响。结果表明,复合包装和60%O_2+30%CO_2+10%N_2组合的气调处理均可有效去除猪肉辐照异味,其中60%O_2+30%CO_2+10%N_2组合的气调处理4.2kGy剂量辐照后异味达到不可察觉的程度。

The pork was pre-packed separately by vacuum packing, thin film packing, modified atmosphere packing and so on. Then irradiated with 2. 8kGy and stored at 0℃-4℃. During the storage time the irradiated off-odor was assessed. The result showed that combination packing and 60%O2＋30%CO2＋10%N2 combination packing were the effective methods, 60%O2＋30%CO2＋10%N2 combination had no observed off-odor under 4.2 kGy absorb dosage.