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,每周测定各项微生物的变化。结果表明:1)CO-MAP和真空包装在贮存末期的优势菌为乳酸菌而含氧气调包装的优势菌是假单胞菌属。2)CO-MAP组可抑制腐败细菌的生长除对乳酸菌抑制作用较弱外,对假单胞菌、肠杆菌科菌均具有很强的抑制作用,其对腐败菌的抑制作用明显好于真空包装组。
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 changes of microorganism were measured weekly. The results showed that： 1） lactic acid bacteria was dominant microorganisms in CO-MAP and vacuum packed （VP）in the end of storage. For the oxygen modified atmosphere packaging Pseudomonas was the dominant bacteria. 2） CO-MAP group could inhibit spoilage bacterial growth but had weak influence on lactic acid bacteria, had a strong inhibitory effect on Pseudomonas, Enterobacteriaceae bacteria all, its inhibition of spoilage bacteria significantly better than a vacuum packing group.
出处
《肉类研究》
2010年第7期36-39,共4页
Meat Research
