氧气体积分数对气调保鲜猪肉品质的影响

Effect of Oxygen Concentration on the Quality of Fresh Pork Packed in Modified Atmosphere

将从无锡当地市场购买的新鲜猪肉装入每盒分别含5%,15%,25%,35%,45%,55%的O2与20%的CO2的包装盒内,在4℃下储存8d。测定样品中的TVBN值,TBARs值,颜色分值,感官评定值和微生物总数,结果表明:猪肉气调保鲜时氧气的较好配比为45%和55%,然而,TBARs值在45%O2时比在55%O2时要低。因此,45%O2和20%CO2气体混合物可作为最适宜的组合气体来包装新鲜猪肉。

Fresh pork bought from local market of Wuxi was packed in modified atmosphere comprised different amount of O_2 along with 20% CO_2 respectively in each package, and was stored for 8 days at 4 ℃. The samples were evaluated in terms of TVBN value, TBARs value, color acceptability score, overall acceptability score and microbial count. The results showed that the better ratio of O_2 and CO_2 was 45:55(v/v). However, TBARs value of 45% O_2 is significantly lower than 55%. So the optimum ratio of O_2 and CO_2 was 45:20(v/v).