高氧气调包装对冷鲜猪肉保鲜效果的影响  

The impact of high-oxygen modified atmosphere packaging on chilled pork preservation

作　　者：杨梦达[1] 伍军[1] 

机构地区：[1]北京农学院食品科学与工程学院/农产品有害微生物及农残安全检测与控制北京市重点实验室,北京102206

出　　处：《北京农学院学报》2017年第2期71-74,共4页Journal of Beijing University of Agriculture

基　　金：北京市教育委员会科技计划一般项目

摘　　要：【目的】为了延长冷鲜猪肉的货架期,保持良好的肉色。【方法】选用高阻隔性的EVOH共挤膜,用PE保鲜膜作为对照,对保藏期内猪肉样品的pH值、菌落总数、挥发性盐基氮值和感官评价四项指标进行分析研究气调包装在高浓度O2环境中配以不同比例的CO2和N2混合气体对低温保藏的新鲜猪肉品质的影响。【结果】确定最佳气调参数为75%O2+20%CO2+5%N2,保藏温度0~4℃,此条件下可使冷鲜肉的货架期延长至18d。【结论】气调包装对延长猪肉的货架期有很好的效果。[Objective]In order to extend self-life and protect color of chilled pork. [Methods]The EVOH coextrusion film with high barrier property was selected and the PE cling film was used as the control .This research determines optimum parameter of modified atmosphere to 75 % O2 -f- 20 % CO2 q- 5 G N2 with storage temperature of 0-4 degrees Celsius, through analyzing po- tential of Hydrogen （pH） value, total plate count, total volatile base nitrogen and sensory evaluation of fresh meat. this re- search is conducted to find impact of Modified Atmosphere Packaging, containing high oxygen mixed with different ratio of CO2 and N2. on quality of chilled pork. [Results] The modified packaging has a good effect on prolonging the shelf life of pork. [Conclusion] Under this ：as ratio, the self-life of chilled pork can be extended to 18 days.

关 键 词：冷鲜猪肉 气调包装 气调参数 冷藏 保鲜 

分 类 号：TB485.2[一般工业技术—包装工程]