食品包装纳米材料对酱牛肉保鲜品质的影响  

Effect of Nano-packing on Preservation Quality of Sauce Beef

作　　者：李红梅[1] 吴娟 胡秋辉[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]南京市质量技术监督局,江苏南京210028

出　　处：《食品科学》2008年第5期461-464,共4页Food Science

基　　金：“十一五”国家科技支撑计划项目(2006BAK02A28)

摘　　要：本实验通过研制了一种新型纳米包装材料,与普通包装材料相比,透氧量降低2.1%,透湿量降低28.0%。用纳米包装材料和普通聚乙烯材料包装酱牛肉,分别对其理化指标、感官指标和微生物指标进行分析。结果表明,在酱牛肉保鲜中,纳米材料能有效抑制酱牛肉中细菌的生长繁殖,降低挥发性盐基氮的产生,并延长了酱牛肉的保质期,很好的保存了产品的色泽和风味。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 nanopacking 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.

关 键 词：纳米包装 酱牛肉 保鲜品质 

分 类 号：TS206.4[轻工技术与工程—食品科学]