不同包装材料对罐罐肉理化特性的影响

Effect of Different Packaging Materials on Physico-chemical Properties of Ceramic-pot Sealed Meat

探究不同包装材料对罐罐肉理化特性的影响,以陶瓷坛、玻璃罐、PET/Al/PA/CPP铝箔蒸煮袋、PET/PA/CPP透明蒸煮袋包装的罐罐肉为研究对象,研究其在自然条件下加工贮藏(原料肉腌制结束后油炸结束,保存5、15、30、50、75、105 d)时水分含量、p H值、酸价、过氧化值等理化特性的变化。结果表明,4种包装材料对罐罐肉水分含量和p H值影响差异不显著。酸价、过氧化值和硫代巴比妥酸(thiobarbituric acid,TBA)值在贮藏过程中均呈逐渐上升的趋势,在贮藏前期,铝箔蒸煮袋包装组酸价最低,为0.48 mg KOH/kg,在贮藏后期,玻璃罐包装组酸价最低,为0.75 mg KOH/kg;对于过氧化值而言,陶瓷坛包装的罐罐肉显著高于其他3组,透明蒸煮袋和玻璃罐包装组差异不显著,贮藏后期铝箔蒸煮袋包装组的变化较缓慢;陶瓷坛包装组TBA最高达到0.88 mg丙二醛/kg,铝箔蒸煮袋的最低为0.31 mg丙二醛/kg,其他两组差异不显著。4种包装材料包装的罐罐肉贮藏过程总氮的含量变化很少,基本保持在6%左右;挥发性盐基氮值则都呈逐渐上升的趋势,陶瓷坛和透明蒸煮袋包装的罐罐肉挥发性盐基氮值高于铝箔蒸煮袋和玻璃罐包装组。结果表明:铝箔蒸煮袋包装组可以更好地抑制罐罐肉的氧化,是最适合罐罐肉的包装材料。

This research was aimed to study the effect of different package materials(ceramic pot, glass jar, PET/Al/PA/CPP and PET/PA/CPP bags) on physico-chemical properties of ceramic-pot sealed meat by measuring changes in moisture content, p H, acid value(AV) and peroxide value(POV) during storage at room temperature. Results indicated that four package materials had no significant difference in moisture content or p H, but could result in an increase in AV, POV and TBA during storage. AV in PET/Al/PA/CPP was the lowest, 0.48 mg KOH/kg at the early stage of storage; however, glass jar samples exhibited the highest level, 0.75 mg KOH/kg at the later stage of storage. POV of ceramic-pot sealed meat was higher than that of other package groups. The highest value of TBA was 0.88 mg malondiadehyde/kg in ceramic pot, followed by glass jar and PET/PA/CPP, and PET/Al/PA/CPP showed the lowest value of 0.31 mg malondiadehyde/kg. The total nitrogen content changed little in these four package materials with a value of approximately 6%. TVB-N was increased in all packages; meanwhile, the TVB-N in ceramic pot and PET/PA/CPP bag was higher than that in PET/Al/PA/CPP and glass jar. From these results, we concluded that PET/Al/PA/CPP bag can inhibit oxidation of ceramic-pot sealed meat as the best packaging material.