不同气调包装方式对Mozzarella奶酪碎中微生物的影响  

The effect of modified atmosphere packaging on the growth of microorganisms in shredded Mozzarella

作　　者：肖杨[1] 郑远荣[1] 刘振民[1] 

机构地区：[1]光明乳业股份有限公司技术中心乳业生物技术国家重点实验室,上海200436

出　　处：《食品科技》2010年第12期57-59,共3页Food Science and Technology

基　　金：上海市科委启明星项目(09QB1400200)

摘　　要：为延长Mozzarella奶酪碎在冷藏条件下的货架期,研究了不同气调包装方式对奶酪碎中微生物的影响。对奶酪碎进行真空包装、100%N2包装、97%N2+3%O2包装3种气体包装,以空气包装作为对照组,在8℃贮藏3个月,在0、0.25、0.5、1、2、3个月时测定其菌落总数、酵母、霉菌的数量。结果表明,真空包装和100%N2气调包装抑制微生物生长繁殖的效果非常明显,97%N2+3%O2气调包装的抑制效果较弱;在8℃冷藏条件下,完全去除包装袋内的O2能够有效抑制奶酪碎中微生物的增长。To extend the shelf life of shredded Mozzarella under refrigeration,the effect of different modified atmosphere packaging（MAP） techniques on the growth of microorganisms in shredded Mozzarella was inves-tigated.The shredded Mozzarella was packaged under vacuum,MAP of 100% N2 and MAP of 97% N2＋3% O2.The control sample were packaged under ambient atmosphere.Shredded cheeses were sampled for microbiological analyses（yeast,mold and total plate counts） on day 0 and after 0.25,0.5,1,2 and 3 months.The results showed that the effect of vacuum packaging and MAP of 100% N2 on suppressing the growth of microorganisms was significant,whereas the effect of MAP of 97% N2＋3% O2 was limited.Removing O2 totally from the package can inhibit the growth of microorganisms in shredded Mozzarella at 8 ℃.

关 键 词：气调包装 Mozzarella奶酪碎 冷藏 微生物 货架期 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]