关键词: 鲜猪肉, 冷却保存, 保鲜剂, PE包装, 气调包装

Abstract: To compare the effects of modified atmosphere packaging system and some natural preservatives on freshness keepingquality of chilled fresh pork, four groups of fresh ham butt pork were treated with following several ways respectively: PEpackaging, PE packaging with preservatives, PE/PA modified atmosphere packaging, PE/PA modified atmosphere packagingwith preservatives; and then stored at 0～4℃. The group of PE packaging was controls. During refrigeration storage, every threedays, sensory evaluation was performed, TVB-N values and total bacterial accounts were determined, and protein sediment testwas carried out. Results indicated that the preservatives and the PE/PA modified atmosphere packaging both significantlyprolonged storage life of the chilled fresh pork and their storage time are 9d and 12d, respectively; the PE/PA modified atmospherepackaging with preservatives did better than the others and can extend the storage life to over 15d; and PE/PA modified atmospherepackaging can make the chilled fresh pork to maintain redness stably.

Key words: fresh pork, refrigeration storage, natural preservatives, PE-package, PE/PA modified atmosphere packaging