气调包装技术用于鱼香肉丝保鲜的初步研究  

Fresh-keeping effect of modified atmosphere packaging on Fish-flavored shredded pork

作　　者：项丰娟 宋琳琳[2] 赵良[1] 

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

出　　处：《食品科技》2014年第5期43-46,共4页Food Science and Technology

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项目(13IRTSTHN006)

摘　　要：为提高鱼香肉丝的贮藏品质和延长其保藏期，在温度为0～4℃冷藏条件下，设4个气调处理组，探讨不同气体组分对鱼香肉丝的贮藏效果。结果显示：在17d的贮藏期内，70％CO2和30％N2对鱼香肉丝保藏效果最佳，TBARS、pH、细菌总数都较低，肉色稳定无任何异味。In order to keep sensory quality and increase shelf-life of Fish-flavored shredded pork, the effect of controlled atmosphere （CA） on the preservation of Fish-flavored shredded pork was studied. The result showed that： The preservative effects of MAP （70% CO2＋30% N2） were the best in different packaging methods. And shelf life of Fish-flavored shredded pork was extended to 17 days compared with atmosphere packaging later.

关 键 词：鱼香肉丝 气调保藏 保藏期 

分 类 号：TS205[轻工技术与工程—食品科学]