FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (5): 461-464.

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Effect of Nano-packing on Preservation Quality of Sauce Beef

 LI  Hong-Mei, WU  Juan, HU  Qiu-Hui   

  1. 1.College of Food Science and Technology,Nanjing Agricultural University;2.Nanjing Bureau of Quality and Technical Supervision
  • Online:2008-05-15 Published:2011-08-26

Abstract: A new fashioned nano-packing was developed for the preservation of food.The O2 and RH transmission rate of the packing decreased 2.1% and 28% compared with normal packing.Sauce beef was packed with nano-packing at room temperature for 28 days,Sensory quality,physical and chemical quality and micro indexes were analyzed to investigate the effects of nano-packing on preservation quality of sauce beef.The results showed that nano-packing could significantly inhibit the increasing of bacteria and volatile base nitrogen(VBN) of sauced beef compared with normal packing.Meanwhile,nano-packing could expand the shelf life of sauce beef,and maintain its colour and flavor.

Key words: nano-packing, sauce beef, preservation quality