不同贮藏温度托盘包装冷鲜猪肉的品质变化  

Chilled Pork Quality Change in Pallet Package at Different Storage Temperatures

作　　者：袁先群[1] 贺稚非[1] 李洪军[1] 李燕利[1] 姚艳玲[1] 蒋丽施[1] 付军杰[1] 全拓[1] 

机构地区：[1]西南大学食品科学学院,重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2012年第6期264-268,共5页Food Science

基　　金：国家公益性行业(农业)科研专项(200903012)

摘　　要：研究微生物的生长和猪肉品质以及温度的关系,以提高冷鲜肉的品质,保障肉品的安全性。采用3个温度梯度,模拟超市温度变化,对冷鲜猪肉进行感官、理化、微生物等指标的测定。冷鲜猪肉购入的第1、2、3、4、5、6、7天分别对3个温度梯度的冷鲜猪肉进行测定,分别测定肉的p H值、肉色、水分含量、嫩度和菌落总数、大肠菌群的数量等。结果表明:在1～3℃条件冷鲜猪肉的贮藏时间不超过6d;在4～6℃贮藏条件下冷鲜猪肉的贮藏时间不超过4d;在7～9℃贮藏条件下冷鲜猪肉的贮藏时间不超过2d。In order to explore the relationships between microbial growth and pork quality and storage temperature,improve the quality of chilled pork and provide the theoretical basis of food safety,the sensory,chemical,microbiological and other indices of chilled pork under the conditions of three storage temperatures were determined.With the temperature changes in supermarket,the pH,color,water content,tenderness,bacterial counts and coliform number of chilled pork was evaluated at day 1,2,3,4,5,6 and 7 during the storage period,respectively.The results indicated that the shelf life of chilled pork was less than 6,4 days and 2 days during storage at 1-3,4-6 and 7-9 ℃,respectively.

关 键 词：冷鲜猪肉 托盘包装 贮藏温度 品质变化 

分 类 号：TS201.3[轻工技术与工程—食品科学]