摘要
选取PET/PE复合真空包装袋3种不同厚度对同一批酱猪肘进行包装贮藏,检测各项指标的变化,比较不同厚度对样品品质变化的影响。结果表明:真空包装有效延长酱猪肘的货架期,感官品质、色差、菌落总数和质构特性的变化速度都随着包装材料厚度增加而更缓慢;酱猪肘的表面水分含量因真空包装而变化缓慢,但是包装厚度的变化对表面水分含量变化速度影响不显著。
Three different kinds thickness of PET / PE composite vacuum bags were selected to pack and storage the same sauced pig elbow. The changes of indexes were detected, and the effects of different thickness on quality change were compared. The results showed that the shelf - life of sauced pig elbow was prolonged with vacuum package. The changing speed of sensory quality, color, colony count and texture characteristics were more slowly with the increasing of package material thickness. Surface water content of sauced pig elbow was changed slowly with vacuum package. But the effect of the change of package material thickness on the change speed of surface water content was not significant.
出处
《肉类工业》
2014年第1期16-18,共3页
Meat Industry
关键词
包装厚度
酱猪肘
品质
package thickness
sauced pig elbow
quality
