生鲜冷却肉MAP包装保鲜技术的研究  

Investigation on Technique of Fresh-keeping of Chilled Fresh Pork

作　　者：焦宇知[1] 

机构地区：[1]江苏食品职业技术学院,淮安223001

出　　处：《食品工业》2011年第8期16-18,共3页The Food Industry

基　　金：江苏省"青蓝工程"资助(苏教师[2007]2号)

摘　　要：应用MAP包装设备及技术研究生鲜冷却肉的保鲜,研究不同气氛条件下冷却肉的指标（感官性质、TVB-N、pH、菌落总数、货架期）。研究结果表明,CO2浓度为30%~40%,O2浓度为40%~60%时,对生鲜冷却肉有较好的保鲜效果,冷鲜肉MAP保鲜理想气氛条件为CO2%L∶O2%∶N2%=30∶50∶20,在4℃条件下储藏,货架期达8d以上。MAP equipment and technology were employed in investigation on preservation of chilled fresh pork. Different atmosphere conditions were researched concerning sensory quality, the valves of TVB-N, pH, coloby count and shelf-life of chilled fresh pork. The results showed that better preservative effects could be achieved under the modified atmosphere of CO2 at 30%~40% and O2 at 40%~60%. The ideal modified atmosphere condition was CO2%∶O2%∶N2%=30∶50∶20 under which chilled fresh pork could be preserved for more than 8 d.

关 键 词：生鲜冷却肉 MAP 气氛条件 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]