冰温结合不同比例二氧化碳气调对冷却肉保鲜的影响  

Effect of Modified Atmosphere Package with Varying Carbon Dioxide Concentrations Combined with Controlled Freezing-point Storage to Fresh Keeping of Chilling Pork

作　　者：李建雄[1] 谢晶[1] 潘迎捷[1] 杨胜平[1] 肖虹[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《山西农业科学》2009年第10期66-71,共6页Journal of Shanxi Agricultural Sciences

基　　金：国家863重点项目(2008AA100804);上海市科委重大科技攻关项目(07DZ19508)

摘　　要：研究了在冰温基础上结合不同二氧化碳比例气调对冷却肉保鲜的影响,结果表明,冰温条件下,二氧化碳浓度越高抑菌效果越明显,气调包装实验组的挥发性盐基氮始终维持在较低水平,80%CO2的a*值最低,20%CO2的汁液流失率在24 d时最高,汁液流失率较少的实验组普遍保水能力较弱。Effect of modified atmosphere packaging （MAP） with varying carbon dioxide concentrations combined with controlled freezing-point storage（CFS） on fresh keeping of chilling pork was studied. It was showed that increased level of carbon dioxide inhabited the microbial growth more effectively, TVB-N values of samples with MAP were all at low level through the storage time, samples with 80%CO2 had the lowest a＊ value, drip loss of the samples with 20%CO2 was the highest on the 24th d, the samples with littler drip loss had weaker water holding capacity generally.

关 键 词：冰温 二氧化碳比例 气调 冷却肉 保鲜 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]