摘要
为确定气调包装冷却猪肉最佳气体比例,首先设计单因素试验,通过测定细菌总数,肉色,pH值和电导率。综合分析并确定较好的气体比例,再采用中心复合设计响应面优化设计法,放置在7℃条件下贮藏,通过测定细菌总数,L,a,pH值,电导率,分别建立CO2,O2 2个因素依次与细菌总数值,L,a,电导率之间的回归模型.结果表明,当CO2,O2,N2的气体比例为39%,37%,24%时,细菌总数较低;当CO2,O2,N2的气体比例为33%,39%,28%时,亮度较好;当CO2,O2,N:的气体比例为43%,37%,20%时,肉色较红;当CO2,O2,N2的气体比例为37%,41%,22%时,pH值较低;当CO2,O2,N2的气体比例为32%,40%,28%时,电导率较低.当CO2为32%~43%,O2 为37%~41%,其余比例用相应N2补足100%时,冷却猪肉在贮藏期间可以保持很好的品质.
The objective of this study was to optimize the gas ratio of modified atmosphere packaged (MAP) chilled pork stored at 7 ℃. Single factor experiment and Central Composite Design (CCD) of the Response Surface Methodology were used to determine the better gas ratio by testing the total num- ber of bacteria, flesh-colored, pH and conductivity. In this study regression models were built among CO2, 02 and total bacteria,L , a , pH, electrical conductivity. The results showed that as gas ratio was 39% CO2 + 37% O2 + 24% N2 the level of total bacterial count was the lowest; while it was 33% CO2 +39%O2 + 28% N2, the level of light value was minimum ; when it was the 43% CO2 + 37% O2 + 20% N2, high level red value was achieved; as gas ratio was 37% CO2 + 41% O2 + 22% N2, low level pH was realized ; while it was 32% CO2 + 40% O2 + 28% N2 , the level of electrical conductivity was the lowest. Therefore, Response Surface Methodology could be welled in the optimization of the gas ratio. When the gas ratio was CO2(33% -46% ), 02(34% -40% ), and the rest ratio using N2 as supplement, the specimens could keep the good quality during storage.
出处
《河南农业大学学报》
CAS
CSCD
北大核心
2014年第3期339-347,共9页
Journal of Henan Agricultural University
基金
"十二五"农村领域国家科技计划项目(2012BAD28B02-02)
关键词
冷却猪肉
气调包装
优化
响应面
chilled pork
MAP
optimization
response surface methodology