摘要
微冻和气调包装是肉制品保鲜的两种重要技术。本研究将这两种技术相结合,以兰溪花猪为实验材料,以p H、持水力、细菌总数、感官评分为指标,比较了4℃冷藏、-18℃冷冻、-2℃微冻条件下猪肉的保鲜效果,并在-2℃微冻条件下研究了气调包装中CO2和O2对猪肉品质的影响,最终确定了猪肉微冻气调包装最佳的气体比例。结果表明,-2℃微冻贮藏的猪肉能在15d内保持正常的品质。在-2℃微冻条件下,CO2充气包装能够降低肉品的p H,抑制微生物的生长;而O2充气包装能使肉品保持良好的色泽,促进微生物的生长。通过CO2/O2组合效果实验确定,猪肉微冻气调包装的最佳气体比例为40%CO2+60%O2,保鲜期可达24d。
Superchilling and modified atmosphere packaging（MAP） are two important preservation technologies of meat. The research combined the two kinds of technologies. It took Lanxi pigs as experimental material. The indexes included pH,water holding capacity,total bacterial count and sensory score. Firstly,the effects of pork were compared under conditions of 4℃ cold storage,-2℃ superchilling storage and -18% frozen storage. Then,the influence of CO2 and 02 on quality of pork was researched partially under -2℃ superchilling. At last, the best combination of CO2 and O2 was determined. The result showed that pork under -2℃ superchilling storage could keep normal quality in 15 days. CO2 could lower pH of pork and inhibits the growth of microorganism in it,while O2 could keep good color but promote the growth of microorganism. Finally,the experiment of CO2/O2 Combination shows that 40% CO2＋60% O2 was the best MAP composition under -2% superchilling storage. The fresh period was as long as 24 days.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第24期332-337,共6页
Science and Technology of Food Industry
基金
浙江省重大科技专项重点农业项目(2012C12016-2)
关键词
微冻
气调包装
猪肉
保鲜
superchilling
modified atmosphere packaging
pork
preservation
