食品科学

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含氦(He)气调包装对冷却猪肉保鲜效果的影响

陈常秀   

  1. 临沂大学生命科学学院,山东 临沂 276005
  • 出版日期:2013-10-25 发布日期:2013-09-28

Effect of MAP with Helium Mixtures on Preservation of Chilled Pork

CHEN Chang-xiu   

  1. College of Life Science, Linyi University, Linyi 276005, China
  • Online:2013-10-25 Published:2013-09-28

摘要:

为研究含氦(He)气调包装对冷却猪肉保鲜效果的影响,探索其延长冷却猪肉保鲜期的方法,将100g左右的冷却猪肉150块随机分成5组,每组30块。Ⅰ组不采用任何处理方法,将Ⅱ、Ⅲ、Ⅳ和Ⅴ组分别用N2、He-N2、He-CO2和N2-CO2混合气体(所有混合气体中各组分比例均为1:1,V/V)进行气调包装,各处理组均放在0℃冰箱中贮存,测定0、5、12、19d和26d肉样的微生物指标、理化指标和感官指标(Ⅰ组只测定贮藏0、5、12d的肉样指标)。结果表明:1)4种气调包装均具有抑菌效果,混合气体含有CO2的Ⅳ、Ⅴ组抑菌效果更好,其中,用He代替N2的Ⅳ组抑菌效果最佳;2) 4种气调包装和He混合气体均没有对猪肉pH值造成很大影响;3) 贮藏12d的Ⅱ组和Ⅲ组、贮藏19d的Ⅴ组以及贮藏26d的Ⅳ组猪肉TVB-N值、腐胺和尸胺含量、感官得分与贮藏5d的Ⅰ组差异不显著(P>0.05),4种气调包装和He混合气体均对猪肉肉色起到了一定的保护作用。Ⅱ(N2)和Ⅲ(He-N2)组猪肉货架期延长了1周,Ⅴ(N2-CO2)组延长了2周,Ⅳ(He-CO2)组延长了3周。在气调包装中使用He-CO2对冷却猪肉保鲜效果最佳。

关键词: 氦, 气调包装, 冷却猪肉, 货架期, 微生物, 感官品质

Abstract:

Modified atmosphere packaging (MAP) with helium (He) mixtures was evaluated for beneficial effect on the
quality of chilled pork with the aim of developing a way to prolong its shelf life. A total of 150 samples of chilled pork
weighing approximately 100 g each were randomly assigned to five groups with 30 samples in each group: Ⅰ, control;
Ⅱ, Ⅲ, Ⅳ and Ⅴ, MAP with 100% N2, 50% He plus 50% N2, 50% He plus 50% CO2 and 50% N2 plus 50% CO2,
respectively. All these samples were stored at 0 ℃ and microbial, physiochemical and sensory indicators were measured after
0, 5 12, 19 d and 26 d (0, 5 d and 12 d for group Ⅰ). The results showed that: 1) four different modified atmospheres presented
obvious inhibitory effect against microbial growth. The antimicrobial effect was stronger under MAP with CO2
mixtures (Ⅳ and Ⅴ). The best antimicrobial effect was found under MAP with He/CO2 mixtures (Ⅳ). 2) four MAP
treatments did not exhibit any additional effect on pH. 3) Compared with group Ⅰ stored for 5 d, no difference in TVB-N value,
putrescine and cadaverine contents or overall sensory evaluation scores of group Ⅱ and Ⅲ stored for 12 d, group Ⅴ
stored for 19 d and group Ⅳ stored for 26 d were observed (P > 0.05). All the MAP treatments appeared to have
protective effect on the color of chilled pork. The shelf life of chilled pork was prolonged for 1 week in groups Ⅱ and
Ⅲ, 2 weeks in group Ⅴ and 3 weeks in group Ⅳ when compared with group Ⅰ. The MAP with He/CO2 mixture was
the most effective in preserving chilled pork.

Key words: helium, modified-atmosphere packaging, chilled pork, shelf life, microorganism, sensory quality