软包装材料对鲜羊肉品质的影响

Effect of mutton quality preservation with different packaging materials

以新鲜羊肉为原料,研究真空包装条件下,4种包装材料对鲜羊肉贮藏过程中综合感官指标、色泽、菌落总数、挥发性盐基氮等代表品质因素的关键性技术指标的影响。结果表明,在包装材料厚度相同、贮藏温度相同的条件下,PA/CPP包装组在感官品质明显优于其它3种包装组,菌落总数、pH值、挥发性盐基氮值、汁液流失率均低于其它3组包装,色差仪数值a*较其它3组包装高;4种包装材料的保鲜效果依次为:PA/CPP>OPP/CPP>PET/AL/PE>PA/PE。

As fresh mutton for raw materials with vacuum-package,the effect of using four different packaging materials compound preservatives on the color,colony count,pH and TVB-N which represented key technologies index of the mutton ware studied during the storage.It was showed that：the packaging group PA/CPP in the evaluation of sensory quality is obviously superior over the other three types of packaging group,the total number of bacteria,pH,TVB-N value,the loss rate of juice were lower than other three groups of packaging,a is higher than the other three groups of packaging with the same thickness of the packing materialsand the same storage temperature;the effect of four kinds of packaging materials were：PA/CPPOPP/CPPPET/AL/PEPA/PE.