基于单纯形-重心设计优化气调包装冷鲜猪肉的气体比例

Optimization of gas mixture ratio of modified atmosphere packaging for chilled meat by simplex- centroid design

为优化冷鲜猪肉气调包装的气体比例,增强其保鲜效果,以菌落总数、挥发性盐基氮(TVB-N)值、p H和感官品质为指标,基于单纯形-重心设计考察O_2、CO_2和N_2的不同配比对冷鲜猪肉的品质维持作用。通过与托盘包装的对照组比较发现,适宜的气体配比能有效抑制冷鲜猪肉中微生物的生长、减少TVB-N的生成、保持产品的感官品质,且各指标两两之间均存在极显著的相关性(p<0.01)。以三种气体各自所占体积百分比为因素,筛选产品贮藏至第8 d和第10 d的菌落总数、TVB-N值及二者加权值为响应值,建立6套回归模型并分别优化得到6组气体配比方案。通过验证确定冷鲜猪肉气调保鲜的最佳气体比例为22%O_2和78%CO_2,在此条件下贮藏至第8 d的菌落总数和TVB-N值分别为5.85 lg(cfu/g)和14.00 mg/100 g,相比对照组可延长产品货架期达5 d。

The gas mixture ratio of modified atmosphere packaging for chilled meat was optimized to strengthen preservation effects.Based on simplex-centriod design, total bacteria count,total volatile basic nitrogen（TVB-N） value,pH value and sensory score were used as indices to evaluate the effect of gas mixture ratio（ 02, CO2 and N2）on chilled meat.Compared with the control group of pallet packing, a fitting mixture of gas could obviously inhibit bacterial growth, reduce TVB-N production and maintain sensory quality.The indices showed significant correlations with each other（ p 〈0.01 ）.Total bacteria count,TVB-N value and their weighted value measured at the glh day and the 10th day were selected to establish six regression mathematical models with three factors including 02 percentage, CO2 percentage and N2 percentage,followed by optimizing the gas mixture ratio independently.The optimum gas ratio was confirmed to be 22% 02 and 78% CO2after comparative investigation on the preservation effects on chilled meat.Under this condition,the total bacteria count and TVB-N value of chilled meat kept at the gth day was respectively 5.85 Ig （cfu/g） and t4.00 mg/100 g, and the shelf life comparing with that of pallet packing was extended for 5 days.