生物保鲜剂结合气调包装对冷却猪肉品质的影响

Effect of biopreservation combined with modified atmosphere packaging on qualities of chilled pork

以空气包装组为对照,在4℃冷藏条件下,研究了单一保鲜剂(ε-聚赖氨酸)和复合保鲜剂(ε-聚赖氨酸、壳聚糖、茶多酚)分别结合气调包装对冷却猪肉品质的影响。通过测定样品的菌落总数、理化等指标,评价两种保鲜方法结合使用的保鲜效果。结果表明:对照组货架期约为6d,经过ε-PL和复合保鲜剂浸泡处理的冷却猪肉货架期分别为10d和16d。生物保鲜剂结合气调包装能显著延长冷却猪肉货架期,其中,真空包装组比气调组的保鲜效果差;80%CO2+20%O2包装组抑菌以及延缓TVB-N上升的效果最佳,复合保鲜剂组在第20d时还没有超出鲜度标准,但对冷却猪肉色泽有一定的负面影响,且保水性较差;20%CO2+80%O2的抑菌效果在气调组中最差,但对猪肉的色泽有很好的保护作用,复合保鲜剂组保质期约19d;50%CO2+50%O2在抑菌效果、色泽保护以及保水性方面都有很好的效果。

Air packaging group as the control,at 4℃ cold storage,single preservative（ε-polylysine） and compound preservative （ε-polylysine, chitosan,tea polyphenols） combined with modified atmosphere packaging on qualities of chilled pork were done the total number of bacteria,total volatile base nitrogen （TVB-N）, pH, redness value（a＊） and water holding capacity were determined to evaluate combination with two kinds of preservation methods in the preservation. The results showed that shelf life of air packaging group was about 6d,shelf life of chilled pork that deal with ε-polylysine and compound preservative were about 10d and 16d respectively. Biopreservative combined with modified atmosphere packaging can significantly extended the shelf life of chilled pork, but the preservation effect of the vacuum-packed package was poor. The sample with 80% CO2＋20% 0_2 had the best antibacterial effect and lowest TVB-N. Till at 20th day,the samples with complex preservative were still in good freshness standards,but they had worse color and water-holding capacity. Air composition of 20% CO2＋80% 02 had the worst antibacterial effect. The shelf life was complex preservative experimental group about 19d,but with the better effect on color,The shelf life 50% CO2＋50% 0_2 had better effect on antibacterial activity,color protection and water retention.