不同包装对肉制品贮藏过程中品质的影响  

Effect of different packaging on the quality of meat products during storage

作　　者：郭艳婧 李静[1] 张颖[1] 巩洋[1] 孙霞[1] 卢军利[1] 刘超楠[1] 杨莎[1] 杨勇[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2014年第13期369-373,共5页Science and Technology of Food Industry

基　　金：四川省科技厅科技支撑计划项目(2012NZ0001)

摘　　要：常用于肉制品的包装材料有塑料材料、金属材料、玻璃材料及陶瓷材料等,包装方式主要包括普通包装、真空包装和气调包装等,本文对不同包装材料的优缺点和包装方式进行了简介,并着重介绍了不同包装材料和包装方式对肉制品贮藏过程中品质的影响。The packaging material for meat product mainly included plastics, metal, glass and ceramic,while thepackaging method including common packaging, vacuum packaging and modified atmosphere packaging（MAP）. The advantages and disadvantages of packaging material and packaging method were introduced in thispaper,as well as their effects on quality of meat products during storage.

关 键 词：包装材料 包装方式 肉制品 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]