含CO气调包装对冷却肉货架期和肉色的影响  

Effect of modified atmosphere packaging with carbon monoxide on shelf life and color of chilled meat

作　　者：陈韬[1] 李红民[1] 张静兴 张扬 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]高上高食品有限公司,云南昆明650021

出　　处：《食品工业科技》2009年第4期312-314,共3页Science and Technology of Food Industry

基　　金：昆明市科技型中小企业技术创新基金(CJ2006078)资助

摘　　要：以宰后冷却24h的猪里脊肉为材料,用四组含不同浓度CO的混合气体进行气调包装,于4±1℃条件下贮藏,分别在第0、5、10、15、20d测定相关指标。结果表明,CO气调包装可以明显改善肉色,使冷却肉在贮藏期中保持稳定的鲜红色。与无氧组相比,CO和O2的共同存在可以使肉色更加自然。选定的最佳气体配比0.4%CO、24%O2、50%CO2、25.6%N2可以大大改善冷却肉的肉色,并使冷却肉的货架期超过10d。四组处理样品在贮藏到第15d时,TVB-N值超过15mg/100g,细菌总数超过106cfu/g,各处理对冷却肉的货架期影响差异不显著。Pork Iongsissimus muscle were packaged with different concentration of CO gas mixture after chilled at 4℃ for 24h.Physico-chemical and microbiological parameters were measured at 0,5,10,15 and 20 days during storage.The result showed that meat colour was well improved with the inclusion of CO during storage and CO-MAP containing O2 made the meat color more natural.The proportion of 0.4% CO,24% 02,50% CO2,25.6% N2 not only improved the meat color, but also extended the shelf life beyond 10 days.TVB-N is more than 15mg/100g and total plate counts surpass 10^6cfu/g after storaging for 15 days.There is no difference among the shelf life of the four treatments.

关 键 词：一氧化碳 气调包装 肉色 TVB—N值 TBA值 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]