气调包装对冷却鸭肉的保鲜效果研究  

Effects of modified atmosphere packaging on preserving chilled duck meat

作　　者：韩吉娜 KOMLA SENAM HIPPOLYTE 杨鸿博 罗欣[1] 梁荣蓉[1] 张一敏[1] HAN Jina;Komla Senam Hippolyte;YANG Hongbo;LUO Xin;LIANG Rongrong;ZHANG Yimin(College of Food Science and Engineering,Shandong Agricultural University, Tai’an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品与发酵工业》2019年第9期159-164,共6页Food and Fermentation Industries

基　　金："十三五"国家重点研发计划课题(2016YFD040150503);山东省"双一流"奖补资金(SYL2017XTTD12)

摘　　要：该文以0～4℃贮藏的冷却鸭肉为研究对象,以保鲜膜托盘包装为对照,通过分析肉色、pH值、蒸煮损失率、菌落总数、乳酸菌数、挥发性盐基氮(total volatile base nitrogen,TVB-N值)等指标,研究了30%CO_^(2+)70%N_2以及0. 4%CO+30%CO_^(2+)70%N_2气调包装(modified atmosphere packaging,MAP)对冷却鸭肉的保鲜效果。结果表明,与普通保鲜膜托盘包装相比,在贮藏的20 d内,2种气调包装方式均能抑制冷却鸭肉中微生物的生长,减少TVB-N的产生,从而显著延长了冷却鸭肉的货架期,具有较理想的保鲜效果。0. 4%CO气调包装没有起到进一步的抑菌效果,但在贮藏过程中鸭皮的L*值与a*值均高于其他2种处理组,并保持了产品的优良外观,具有良好的护色作用。综合分析,0. 4%CO+30%CO_^(2+)70%N_2气调包装对冷却鸭肉的保鲜效果最好。The chilled duck meat stored at 0-4 ℃ was used to investigate the effects of modified atmosphere packaging (MAP) on its quality. 30% CO2+70% N2 and 0.4% CO+30% CO2+70% N2 MAP were applied, and the overwrap packaging was used as control. The color, pH, cooking loss, total viable counts (TVC), the amount of lactic acid bacteria (LAB), and TVB-N of the duck meat were determined. The results showed that compared with overwrap packaging during 20-day storage, both two MAP could effectively inhibit the growth of microorganisms and reduce the production of TVB-N, thereby prolonging the shelf life of the chilled duck meat. However, 0.4% CO MAP did not show any advanced inhibitory effects on the bacterial growth as expected, while it made the L * value and a * value of the duck skin higher than the other two treatment groups during storage. In other words, 0.4% CO MAP had good color protection effects, and therefore it maintained excellent appearance of the product. In conclusion, 0.4% CO+30% CO2+70% N2 MAP has the best preservative effects on chilled duck meat.

关 键 词：冷却鸭肉 气调包装 货架期 保鲜 

分 类 号：TS251.55[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]