食品科学 ›› 2002, Vol. 23 ›› Issue (12): 114-117.

• 包装贮运 • 上一篇    下一篇

生鲜冷却猪肉MAP包装保鲜研究

 章建浩, 胡飞杰, 杨霞, 刘源, 徐幸莲   

  1. 南京农业大学食品科技学院
  • 出版日期:2002-12-15 发布日期:2011-12-31

Study of Chilled Pork Preserving Package by MAP

 ZHANG  Jian-Hao, HU  Fei-Jie, YANG  Xia, LIU  Yuan, XU  Xing-Lian   

  • Online:2002-12-15 Published:2011-12-31

摘要: 本文采用MAP包装技术对生鲜冷却猪肉进行气调保鲜包装,通过CO2抑菌、O2保色、理想气氛条件试验,研究不同气体比例对生鲜冷却猪肉的新鲜度等外观性状、理化指标(TVB-N、pH)、菌落总数及货架期的影响。结果表明:CO2浓度在30%~40%,O2浓度在40%~50%时对生鲜冷却猪肉有较好的气调保鲜效果。CO230%+O250%+N220%的理想气氛条件下其保质期达8d(4℃)以上,并保持良好的品质色泽。

关键词: 生鲜冷却猪肉, MAP, 保鲜包装

Abstract: MAP(modified atmosphere packaging)used for chilled fresh pork was researched by studying it’s sensory quality,thd value of CFU& TVB-N& pH and storage-time under different atmospheres modified.The results showed that better preservative effects were:the modified atmosphere of CO2 at 30%~40% and O2 at 40%~50%.For modified atmosphere packaging (CO230%+O250%+N220%).The shelf life of chilled fresh pork could be postponed to more than 8 days (-4℃)with fresh red color.

Key words: Fresh pork chilled , MAP , Preserve-packaging