气调保藏对糖醋咕咾肉保藏期的影响  

Effect of controlled atmosphere on the quality of tang-cu-gu-lao-rou in chilled storage

作　　者：项丰娟 宋琳琳[2] 白腾辉 刘萌[1] 赵良[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南科技学院新科学院,河南新乡453003

出　　处：《食品工业科技》2014年第8期328-330,343,共4页Science and Technology of Food Industry

基　　金：农业部公益性行业科研专项(201303083);河南省高校科技创新团队支持计划(13IRTSTHN006)

摘　　要：为了研究如何提高糖醋咕咾肉的贮藏品质和延长其保藏期,实验设计在0~4℃冷藏,设置4个气调处理组A（50%CO2＋50%N2）、B（70%CO2＋30%N2）、C（90%CO2＋10%N2）和对照组D（21%O2＋1%CO2＋78%N2）考察其保鲜效果。结果显示：处理组C,其TBARS值、pH、细菌总数均较低,肉色稳定无任何异味。以此得出90%CO2和10%N2对咕咾肉保藏效果最佳,糖醋咕咾肉的保藏期延长至30d。In order to keep sensory quality and increase storage period of tang-cu-gu-lao-rou in chilled storage,the effect of controlled storage conditions on the preservation of tang-cu-gu-lao-rou was studied.The experiment was conducted at 0~4℃. Controlled atmosphere（CA） treatments group were set as A（50%CO2＋50% N2）,B（70% CO2＋30% N2） and C（90% CO2＋10% N2）,respectively,and group D（21% O2＋1% CO2＋78% N2） was taken as CK when tang-cu-gu-lao-rou was stored. Results showed that the preservative effects of group C were the best in different packaging methods. And storage period of tang-cu-gu-lao-rou was extended to 30d and longer than others.

关 键 词：糖醋咕咾肉 气调保藏 保藏期 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]