气调包装技术对烧肉品质的影响  

Effect of Modified Atmosphere Packaging on the Quality of Stewed Pork

作　　者：郭光平 张建梅 刘彩霞 厉建军 赵瑞连 徐世明 孙承锋[2] 王光杰 

机构地区：[1]烟台市喜旺食品有限公司,山东烟台264002 [2]烟台大学食品科学与工程研究所,山东烟台264005

出　　处：《肉类研究》2015年第9期20-24,共5页Meat Research

基　　金："十二五"国家科技支撑计划项目(2014BAD04B11)

摘　　要：为研究不同包装材料对烧肉品质的影响,采用不同气体阻隔性的复合包装材料对烧肉进行气调包装。采用不同的气体成分(50%CO2/50%N2、30%CO2/70%N2)及空气分别包装烧肉,在(4±1)℃条件下贮藏,定期测定烧肉的感官品质、菌落总数、挥发性盐基氮、硫代巴比妥酸等指标,确定适合烧肉气调包装的气体比例为30%CO2/70%N2。结果表明:与阻隔性能低的聚丙烯(polypropylene,PP)/PP/胶黏剂(tackiness agent,TIE)/聚酰胺(polyamide,PA)/TIE/PP/PP包装膜相比,高阻隔性的PP/TIE/PA/乙烯/乙烯醇共聚物(ethylene vinyl alcohol copolymer,EVOH)/PA/TIE/PP包装膜更能保持烧肉良好的品质,以感官品质、菌落总数为指标,烧肉的货架期延长2 d;同时在抑制微生物对蛋白质的分解、延缓脂质的氧化速度方面,高阻隔性的PP/TIE/PA/EVOH/PA/TIE/PP包装膜具有一定的优势。Sensory evaluation, total number of colonies, TVB-N value and lipid oxidation were determined and analyzed on stewed pork stored under modified atmosphere packaging（MPA）（30% CO2/70% N2 and 50% CO2/50% N2） and a control（normal atmosphere） at（4 ± 1） ℃. Results showed that the modified atmosphere consisting of 30% CO2/70% N2 was suitable for stewed pork. The quality changes of stewed pork under MAP conditions with two plastic packaging materials having different gas barrier properties were studied comparatively using low barrier membrane of PP/PP/TIE/PA/TIE/PP/PP（polypropylene, PP; tackiness agent, TIE; polyamide, PA） and high barrier membrane of PP/TIE/PA/EVOH/PA/TIE/PP（ethylene vinyl alcohol copolymer, EVOH）. The high barrier membrane was more advantageous over the low barrier membrane to maintaining the quality of stewed pork and could extend the shelf life by 2 days as evaluated by sensory quality and total number of colonies. In the meantime, PP/TIE/PA/EVOH/PA/TIE/PP membrane had a better effect in inhibiting microbial decomposition of proteins and delaying lipid oxidation.

关 键 词：烧肉 气调包装 气体比例 气体阻隔性 品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] TS206[轻工技术与工程—食品科学与工程]