高氧气调包装对冷鲜肉的保鲜研究

Study on High Oxygen Modified Atmosphere Packaging for Chilled Fresh Pork

利用质量分数为2%的食盐和0.3%的乳酸组成的保鲜剂处理冷鲜肉,根据氧气体积分数的不同,设计5个氧气和二氧化碳混合气调包装组,以空气中放置处理为对照组。根据冷鲜肉在贮藏过程中TVB-N含量和pH的变化情况,比较了各组的保鲜效果。结果表明:对照组保鲜效果最差,且随气调包装中氧气含量的增加,保鲜效果逐渐增强,当氧气体积分数为75%时保鲜效果最佳,继续增加氧气含量保鲜效果反而下降。

The chilled fresh pork was treated by preservative composed of 2% salt and 0.3% lactic acid,the modified atmosphere packaging with five different volume fractions of oxygen was designed,and that treated by placing in air was taken as the control group,according to the change in TVB-N content and pH value during storage,the results show that their fresh-keeping effect of control group is the poorest,the fresh-effect is gradually improved with the increase in content of oxygen in MAP,and it is the best when volume fraction of oxygen is 75%,but if we continue to increase the concentration of oxygen,the fresh-keeping effect would become poorer.