超市生鲜猪肉高氧MAP气调保鲜包装研究  

Study on High-Oxygen Modified Atmosphere Packaging for Fresh Pork in Supermarket

作　　者：章建浩[1] 秦芸桦[1] 陈学兰[1] 刘蒙瑜[1] 王圆圆[1] 牛君桐[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2005年第7期234-238,共5页Food Science

基　　金：江苏省科技计划项目(BE2003348)

摘　　要：采用高氧MAP对超市生鲜猪肉进行气调保鲜包装,通过CO_2抑菌、O_2保色、NaCl、乳酸等栅栏抑菌保鲜正交试验,研究不同栅栏因子对超市生鲜冷却猪肉pH值、卫生指标和肉色货架期等生鲜品质的影响。结果表明:高氧MAP生鲜猪肉在3±2℃贮藏48h,其pH值、细菌总数、大肠杆菌有显著降低(p<0.01)、处在最新鲜的状态,随后缓慢地提高,5d能达到二级生鲜猪肉标准水平,与感官评定结果有良好的一致性;回归试验因素相关分析结果表明O_2、CO_2和NaCl与pH值、细菌总数、大肠杆菌MPN呈显著负相关,说明高氧、高CO_2MAP和2%NaCl适量调理的抑菌保鲜效果显著;正交试验优化结果为:70%O2～30%CO2～2%NaCl处理组合。Fresh pork in supermarket was packed by high-oxygen modified atmosphere packaging (MAP). The infections of different barrier genes for pH value, sanitation index and fleshcolor shelf life were researched by orthogonal test for O2, CO2, saltand lactic acid. The results showed that in high-oxygen MAP the fresh pork, pH value, bacteria gross count and E.coil markedlyfell(p<0.01)at 3±2℃ stored for 48h, were kept in the optimum state, and later laxly improved. After 5 days it could reachto the two-grade standard of the fresh pork, well consistent with the sensory organ assessing result. O2, CO2, and salt weremarkedly in negative correlationship with pH value, bacteria gross count and E.coil by correlationship analysis of regress testfactors. The result of optimizing orthogonal test was the managing combination of 70%O2～30%CO2～2%salt.

关 键 词：超市生鲜肉 高氧MAP 细菌总数 肉色货架期 

分 类 号：TS201.21[轻工技术与工程—食品科学]