不同包装方式对调理预制烤猪肉冷藏过程中品质影响的研究

Influence of Different Packages on the Quality of Uncooked Pre-production Roasted Pork during Chilled Storage

试验研究不同包装方式对调理预制烤猪肉冷藏过程中微生物菌相变化和理化特性的影响。调理预制烤猪肉分别采用托盘包装和真空包装贮藏在0℃~4℃,研究初始,第3天,第6天,第9天和第12天样品菌落总数、假单胞菌、葡萄球菌、乳酸菌和热杀索丝菌的变化,并分析2种包装方式对产品的硫代巴比妥酸值（TBARS）、挥发性盐基氮值（TVB-N）、pH、红度值（a＊）及感官质量的影响。结果表明,托盘包装的样品在贮藏12 d后已经腐败,而真空包装的样品并没有腐败。在贮藏过程中,2种包装样品的TBARS值、TVB-N值、pH都逐渐增大,但真空包装的样品速度增加较慢,说明托盘包装的样品氧化和腐败程度较高。试验说明,假单胞菌、热杀索丝菌是托盘包装样品的优势腐败菌,而假单胞菌、乳酸菌是真空包装样品的优势腐败菌。理化指标和感官评定表明托盘包装的样品在第9天已发生明显腐败变质并失去食用价值,而真空包装的样品贮藏至第12天仍具有一定的接受性。

The aim was to investigate the influence of different package （pallet-packaged and vacuum-packaged） and dura- tion （the begining, 3th, 6th, 9th and 12th day） on microflora changes and physical and chemical properties of uncooked pre-production roasted pork at 4 ℃. The total numbers of colonies, Pseudomonas, Staphylococcus, Lactic acid bacteria, and Brochothrix thermosphacta were determined, and the TBARS, TVB-N, pH, a＊ values, and sensory evaluation were analyzed. The results indicated thatpallet-packaged samples were spoilage at 12 d, and the vacuum-packaged samples had not been spoilage yet. The TBARS TVB-N, pH values of different package samples showed an increased trend, but the vacuum-packaged samples increased slower. It indicated that the degree of oxidation and spoilage of pallet-packaged samples were higher than vacuum- packaged samples. The results of experiment showed that Pseudomonas and Brochothrix thermosphactawere dominant spoilage bacteria of pallet-packaged samples, but Pseudomonas and Lactic acid bacteria were dominant spoilage bacteria of vacuum-packaged samples. The results of physical and chemical property and sensory evaluation showed that pallet-packaged samples had spoilaged at 9 d-storage and losed edible value, but vacuum-packaged samples were still acceptable at 12 d-storage.