摘要
选择三种透氧量及透湿系数不同的包装材料包装鲜肉,并添加浓度为1%的天然抑菌剂进行保鲜实验。通过观测鲜肉关键性指标菌落总数、挥发性盐基氮、脂肪氧化程度以及p H值的变化,研究不同包装材料对天然抑菌剂保鲜鲜肉效果的影响。实验表明,包装材料气体阻隔性越高,鲜肉挥发性盐基氮值与菌落总数增长速度越低。PA复合膜对鲜肉的保鲜效果最优,其透氧量为5.067×10-4cm3/m^2·d·Pa,透湿系数为1.55×10-13g·cm/cm^2·s·Pa。
Objective To study the influence of packing material on pork fresh-keeping effect of natural bacteriostat. Methods Added the concentration of 1% of the compound antibacterial agent to different breathable plastic composite films meat package.The results show that, retain freshness effect by PA and PP composite film package are better than PE film package. Conclusion The higher gas barrier capability, the smaller growth rate of the total number of colonies and TVB-N values in meat.
出处
《河南机电高等专科学校学报》
CAS
2016年第2期9-12,共4页
Journal of Henan Mechanical and Electrical Engineering College
关键词
天然抑菌剂
包装材料
冷鲜猪肉
保鲜
natural bacteriostat
packing materia
fresh pork
fresh-keeping
