包装猪肉贮藏过程中品质变化分析

Quality Changes of Packed Pork during Storage

以新鲜猪肉为研究对象,采用普通包装和真空包装两种方式进行包装,并于25℃条件下贮藏,重点研究包装猪肉在贮藏过程中的品质与肉中H2S含量、包装顶空H2S含量之间的变化关系。结果表明,随着贮藏时间的延长,包装猪肉的TVB-N值、菌落总数、普通包装顶空CO2含量均不断增大。并随着TVB-N的增加,包装猪肉中的含巯基(-SH)化合物含量增大,含巯基(-SH)的氨基在微生物的作用下,又进一步产生H2S,肉中H2S含量超过一定量时又迅速并扩散到包装顶空。使肉中的H2S含量降低,顶空H2S含量升高。

H2S levels and quality changed of packed pork under custom packaging and vacuum packaging stored at 25℃ were detected, respectively. The results showed that during storage, the TVB-N value, the colony forming unit and the CO2 content in the headspace increased rapidly. Sulfhydryl-containing compound increase with increasing of TVB-N, then Sulfhydryl-containing amino acid were transformed into H2S by microorganisms. H2S in pork volatilized to headspace of package. As a result, level of H2S in pork stepped down and one in headspace escalate.