包装方式对红烧肉方便菜肴制品保鲜品质的影响

Effect of different packaging method on preservation quality of soy sauce-stewed pork dishes

以菌落总数、挥发性盐基氮、硫代巴比妥酸值、pH值、水分含量、色差值和感官评定为评价指标,研究了气调包装(35%CO_2+65%N_2)、真空包装和普通空气包装对方便红烧肉菜肴制品在冷藏条件下理化、微生物及食用品质的影响。结果表明:气调和真空包装均能有效延缓产品在贮藏期内的品质变化,将产品的保鲜期从空气包装条件下的(6~9)d延长至(12~15)d。与真空包装相比,气调包装对产品的理化品质影响并不显著,但在感官评分上优于真空包装,更接近现做红烧肉,是较有利于产品品质稳定的包装形式。

Total number of colonies, TVB-N value, TBA value, pH value, moisture content, color difference and sensory evaluation were determined and analyzed on soy sauce-stewed pork convenience dishes stored under different packaging environments at 4 ℃. Results showed that both modified atmosphere packaging（35% CO2＋65% N2） and vacuum packaging could effectively retard the quality change of the product during storage, and extend the shelf life to（12~15）d. Vacuum packaging and modified atmosphere packaging（35% CO2＋65% N2） were found to show no significant differences in physicochemical parameters determined instrumentally, while modified atmosphere packaging performed better in sensory quality control. The modified atmosphere packaging was conducive to product preservation, and the product under modified atmosphere packaging condition got closer to freshly-made soy sauce-stewed pork.