关键词: 羊肉, 气调包装, 品质

Abstract:

Fresh mutton was used as the raw material and PA/CPP as package materials, effect of modified atmosphere packaging (MAP) with various gas components on color, total bacteria amount and TVB-N of mutton during storage. CO2 alone with more than 40% of total amount exhibited the satisfactory inhibition effect on bacteria. O2 alone with more than 50% provided satisfactory requirements on color. Either CO2 or O2 in package could remain stable pH in certain range. Therefore, modified atmosphere packaging with 40% CO2, 50% O2 and 0.06 MPa pressure exhibited the best fresh-keeping effect on inhibiting bacteria growth, stabilizing pH, and remaining excellent color of mutton.

Key words: mutton, MAP, quality