摘要
冷却猪肉分别采取真空包装、CO-MAP(CO+CO2+N2)包装、高氧-MAP(高浓度O2+CO2+N2)和低氧-MAP(低浓度O2+CO2+N2)包装后,在(4±1℃)贮存三周,每周测定各项理化指标(TVB-N和TBARS),并进行感官评定。结果表明:1)采用CO-MAP包装的冷却猪肉在贮存过程中不仅TVB-N和TBARS较低,而且红色稳定无任何异味。2)真空包装组的冷却猪肉在贮存期间TVB-N和TBARS也较低,在贮存末期呈淡紫色有轻微异味。3)含氧气调包装中,冷却猪肉的TVB-N值和TBARS值相对较高,特别是脂肪氧化加速,鲜红色泽1周后很快变为褐色,并有不良气味产生,所以含氧包装仅适合保质期在1周以内的冷却猪肉。
Chilled pork packaged in vacuum -packaging, CO-MAP （CO＋CO2＋N2） package, high-oxygen- MAP （high concentration of O2＋CO2＋N2） and low-oxygen-MAP （low concentration of O2＋CO2＋N2） were storaged at（4±1℃ ） for three weeks.The physical and chemical indicators （TVB-N and TBARS）, and sensory evaluation were measured weekly. The results showed that： 1） Chilled pork with CO-MAP packaged during storage TVB-N and TBARS were not only low, but the red was stability and without any odor. 2） vacuumpacked group of chilled pork during storage ,TVB-N and TBARS were relatively low, at the end of storage had a slight smell odor. 3） The oxygen modified atmospherepackaging, TVB-N and TBARS of the chilled pork were relatively high, especially fat oxidation accelerated, bright red color became brown after 1 week quickly, and bad odors, it is only suitable for chilled pork with shelf-life in 1 week.
出处
《肉类研究》
2010年第3期45-48,共4页
Meat Research
