茶多酚和壳聚糖在冷却肉保鲜气调包装中的应用  

Application of Tea Polyphenol and Chitosan to the Preservative Technology of Chilled Pork in MAP

作　　者：王燕荣[1] 栗丽萍[1] 

机构地区：[1]内蒙古农业大学职业技术学院食品工程技术系,包头014109

出　　处：《食品工业》2016年第7期159-161,共3页The Food Industry

摘　　要：试验选取包装方式、茶多酚及壳聚糖作为影响冷却肉保鲜效果的三个因素,以菌落总数、挥发性盐基氮(TVB-N)和感官评价为考察指标,通过正交试验选出包装方式(20% O_2,60% CO_2,20% N_2)、0.3%茶多酚、0.5%壳聚糖为最佳组合,在20 d的贮藏期内,冷却肉仍保持了较低的菌落总数、TVB-N值和良好色泽。The packaging techniques, tea polyphenol and chitosan were three falters that affected chilled pork preservative effects. A orthogonal test design was used to investigate the effect of total bacterial number, TVB-N value and sensory quality of chilled pork. The results showed that packaging technique （20% 02, 60% CO2 and 20% N2）, 0.3% tea polyphenol and 0.5% chitosan was the optimum formula, and maintained lower bacterial number, lower TVB-N value and better colour sensory quality during 20 d.

关 键 词：冷却肉 茶多酚 壳聚糖 气调包装 

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]