气调包装对猪肉冰温货架期的影响

Effect of different controlled atmosphere to pork's shelf life preserved in ice-temperature

为了明确冰温条件下有效延长猪肉货架期的气体比例,实验研究了置于不同比例O2和N2混合气体包装袋中猪肉的货架期,实验设计了六组:低氧组(100%N2),对照组(80%N2和20%O2),高氧组I(60%N2和40%O2),高氧组II(50%的N2和50%O2),高氧组III(40%N2和60%O2)和高氧组IV(20%N2,80%O2)。通过对不同时期的冰温猪肉进行感官指标,色差值,pH,菌落总数,汁液流失率,TVBN值的测定,结果显示:低氧组货架期为16d,高氧组I和高氧组III的货架期可延长至20d,高氧组IV货架期为16d,而高氧组II和对照组在8d时各项指标接近肉类变质的上限,8d后感官上(气味)判定已经变坏。高氧组I(60%N2和40%O2)和高氧组III(40%N2和60%O2)能有效延长新鲜猪肉的冰温货架期。

In order to ascertain the rewarding air ration to prolong the shelf life of pork preserved in ice-temperature.This article packaged them into six groups（low oxygen group（100%N2）,control group（80%N2,20%O2）,high oxygen Ⅰ（60%N2,40%O2）,high oxygen Ⅱ（50%N2,50%O2）,high oxygen Ⅲ（40%N2,60%O2）,and high oxygen Ⅳ（20%N2,80%O2）.By the study of sensory evaluation,pH value,bacterial count,wastage rate of juice,and TVBN,the result showed that fresh pork of control group and pork preserved in high oxygen Ⅱ lost their practical value after 8d.The low oxygen group and the high oxygen Ⅳ were twofold of control group.High oxygen Ⅰ and high oxygen Ⅲ appeared the longest shelf life,the pork still had eating value at the 20d.High oxygen Ⅰ and high oxygen Ⅲ could prolong the shelf life of pork preserved in ice-temperature.