不同包装方式对猪背最长肌冷却成熟期间品质变化的影响  

Effect of Packaging Methods on Boving M.Longissimus dorsi Quality during Ageing

作　　者：朱学伸[1] 王苑[1] 周光宏[1] 李春保[1] 

机构地区：[1]南京农业大学食品学院肉品加工与质量控制教育部重点实验

出　　处：《食品与发酵工业》2007年第4期15-18,共4页Food and Fermentation Industries

基　　金：科技部"973"计划课题(No.2006CB708212)

摘　　要：对猪背最长肌分别进行普通托盘和真空包装2种处理,研究了4℃成熟期间菌落总数、色泽、汁液流失、煮制损失、pH和乳酸含量的变化。结果表明:普通托盘包装的肉汁液流失低,L*较高,但微生物菌落总数增长较快;真空包装可有效抑制微生物菌落总数增长,但汁液流失较高、肉色L*较低。2种包装方式下猪背最长肌煮制损失没有显著差别,并且pH和乳酸在冷却成熟期间亦无显著变化。Effect of packaging methods on meat color, purge loss, cooking loss, cfu/g, pH and lactic acid were investigated. Longissirnus dorsi steaks from pork carcasses were vacuum packaged and conventionally packaged respectively. Results indicated that conventionally packaged steaks had lower purge loss, and higher L-value, but more colonies of bacteria than vacuum packaged steaks at the later period of aging. Vacuum packaging can improve the shelf life of pork but has high purge loss and lower L value. No significant difference on cooking loss, pH value and lactic acid concentration at 4℃ for both vacuum and conventionally packaged steaks.

关 键 词：包装 成熟 肉品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]