软包装材料对自贡冷吃兔的酸败控制与货架期研究

Control of the Rancidity and Study of the Shelf Life Soft of the Lengchitu of Zigong on Packaging Materials

随着肉制品的发展,不同软包装材料是影响肉制品酸败与货架期的重要因素。选择3种常见耐高温软包装材料(PA\PE复合膜、PA\RCPP复合膜、PA\RCPP\PET复合膜)、不同厚度(18、20、22丝)在不同光照、温度贮藏环境中对冷吃兔进行研究。单因素试验表明:光照、贮藏温度、包装材质、包装袋厚度对冷吃兔样品均有不同程度影响。正交试验表明:贮藏温度4 ℃,包装袋厚度22丝的PA\PET\RCPP材质对冷吃兔酸败控制最佳。货架期试验表明:货架期系数为1.58,37 ℃冷吃兔货架期为11 d;27 ℃货架期为27 d;17 ℃货架期为69 d;7 ℃货架期为141 d。

With the development of meat products, the selection of soft packaging materials is an important influence factor of the rancidity and shelf life of meat products. Therefore ,choosing three common kinds of high temperature resistant flexible packaging materials(PA\PE composite membrane, PA\RCPP composite membrane, PA\RCPP\PET composite membrane ) and different thickness (18, 20, 22 wire) on the market. Packaged Lengchitu were studied in different illumination, temperature of storage environment .The single factor experiment shows that light, storage temperature and packaging materials and thickness all have different effects on Lengchitu samples. Orthogonal experiment showed that the storage temperature of 4 ℃, 22 silk thickness of PA/PET/RCPP control the best material for Lengchitu rancidity. Shelf life experiment showed that the shelf life coefficient was 1.58, the shelf life of 37 ℃ Lengchitu for 11 d;27 ℃ shelf life for 27 d;The shelf life of 17 ℃ for 69 d;The shelf life of 7 ℃ for 141 d.