不同气调包装条件下冷却猪肉贮藏过程中的品质变化

Quality changes of chilled pork during storage with modified atmosphere package

研究不同CO2、O2、N2气体组分配比的气调包装条件对气调包装冷却猪肉品质的影响,对6组在不同气调组分条件下,冷却猪肉在7d冷藏期内的菌落总数、挥发性盐基氮(TVB-N)值、脂肪氧化值(TBA)、感官指标进行监测。结果表明:不同气调保鲜条件下冷却猪肉贮藏过程中的品质变化显著;气调包装组分为40%CO2+40%O2+20%N2时,冷却猪肉的菌落总数未达到腐败水平,TVB-N值、TBA值均符合新鲜肉的标准,可作为优选气调保鲜条件用于实际肉类贮藏。

The effect of different atmosphere conditions, including CO2, 02 and N2, on the quality of chilled pork was studied in this paper. Total 6 combinations were selected to study the changes of total viable count（TVC） , total volatile basic nitrogen （TVB-N） value, thio-barbiturie acid （TBA） value, and sensory score of chilled pork dur- ing 7-day storage with modified atmosphere package （ MAP）. Results showed that the quality of chilled pork within different groups changes significantly. It showed that under 40% CO2,40% O2 and 20% N2 , the TVC of chilled pork were under the spoilage level, and the values of TVB-N and TBA were all within acceptable range. Meanwhile, the sensory evaluation was better than that of other MAP conditions. The conclusion is the combination of 40% CO2 , 40% O2 and 20% N2 was the best. It can be used as the theoretical reference of MAP optimization for chilled pork storage.