摘要
研究了单组分气体及不同比例气体组分对鲜羊肉进行气调包装后,对贮藏期间影响品质因素的关键技术指标的影响。试验条件下最优气体配比为CO2比例为20%,O2比例为65%。在此配比条件下,既可以改善并维持冷鲜羊肉良好的鲜红色泽,也可以在贮藏期间保持鲜肉的pH值和TVB-N值在规定的范围内,对延长冷鲜羊肉的贮藏期和保持良好的品质起到了一定作用。
This study investigated the single-component gas and gas components in different proportions for modified atmosphere packaging of fresh meat,the impact on the quality factors during storage of the impact of key technical indicators.Under the experimental conditions,the optimal gas ratio is,CO2 ratio of 20%,O2 ratio of 65%.Ratio in this condition,it can improve and maintain good cold fresh red meat color,can also be maintained during storage of fresh meat pH and TVB-N values w ithin the limits prescribed for extended period of cold storage of fresh mutton and maintain a good quality played a role.
出处
《食品科技》
CAS
北大核心
2012年第5期98-102,共5页
Food Science and Technology
关键词
冷鲜羊肉
气调包装
品质
cold fresh meat
modified atmosphere packaging
quality
