气调包装对冷却肉护色保鲜效果的研究

Influence of Modified Atmosphere Packaging on Color Stabilization and Freshness Preservation of Chilled meat

不同气体成分比例和不同包装材料影响冷却肉的贮藏保鲜品质。本研究通过填充不同比例的CO、CO2和N2,结合不同阻隔性能的包装材料,分析气调包装对冷却肉护色保鲜的效果。结果表明当充气比例为1%CO、25%CO2和74%N2时冷藏21d,冷却肉的出水率为1.54%,红度值(a*)值最大,细菌总数增加量最少,挥发性盐基氮含量最低,色泽、风味和外观感官性能最佳,综合护色保鲜效果最优。同时,高阻隔性的包装材料能显著性地维持冷却肉的色泽,降低失水率,抑制微生物的生长。本研究显示适宜的气体成分组成配合高阻隔性的包装材料,更加有利于冷却肉的护色保鲜。

Abstract：The modified atmosphere packaging, with different air compositions and different packaging materials, had significant influence on the quality of chilled meat. （This research anglysis the effect of different inflatable proportions for carbon oxide （CO） , carbon dioxide （CO2 ） and nitrogen （N2） combined with different packaging materials on the color stability and preservation of chilled meat. The result showed that the chilled meat had best color stability and preservation property after 21 days＇ storage under 1% CO,25% CO2 and 74% N2. The water loss of chilled meat was only 1.54% and the red value was the highest. With inflation composition of 1% CO,25% CO2and 74% N2 , the bacteria total counts and TVB-N were the least in all, while the sensory attributes were the best. In addition, high barrier property packaging material could keep the color, lower the water loss and inhibit the growth of spoilage organisms. This study concluded that suitable inflation compositions of air and high barrier packaging materials could improve the color stabilization and freshness preservation of chilled meat.