气调包装对冷却猪肉保鲜护色效果的研究

Shelf-life extension and colour stabilization of pork packaged in modified atmosphere packaging

采用CO2或O2的单因素实验，以及CO2、O2和N2三种气体复合对冷却猪肉的保鲜护色效果进行研究。结果表明，C02抑菌浓度为40％～50％，浓度进一步提高，抑茵效果不明显；02浓度为大于60％，冷却肉的颜色较好。采用{3，3}单形重心设计实验，研究C02、02和N2三种气体的协同保鲜效果，最佳的冷却猪肉气调包装混合气体比例为50％CO2/40％02／10％N2，虽肉色较暗，但可大大延长了冷却肉的货架期，贮存21d期间菌落总数5．3lgefu／g；还选定了一种混合气体比例为30％CO260％O2／10％N2，可在14d内保持肉色鲜红。

The expedment was studied firstly with six various concentrations CO2 and 02 in packaging tray. The results showed the concentration of 40%-50% CO2 in packing atmospheres played a role in delaying odor changes as it considerably inhibited microbial growth. The concentration of 60% O2 in packing atmospheres could increase the color stability and made meat appear attractive bright red. The experiment design of {3,3} monotype barycenter was showed that the growth of microorganism on the chilled pork packaged in the atmosphere containing 50% CO2/40% O2/10% N2 was inhibited perfectly and the shelf life of pork was extended to 21 d. In addition, the chilled pork packaged in the atmosphere containing 30% CO2/60% O2/10% N2 appeared red color until the 14 day of storage.