恩施黑猪生鲜肉气调保鲜技术及其贮藏品质的研究  

Study on modified atmosphere preservation technology of fresh meat of Enshi black pig and its storage quality

作　　者：杨江 曾铄浛 熊哲民 王玉洁 李亚娜 彭利娟 廖鄂 王海滨 YANG Jiang;ZENG Shuohan;XIONG Zhemin;WANG Yujie;Li Yana;PENG Lijuan;LIAO E;WANG Haibin

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉轻工大学硒科学与工程现代产业学院,湖北武汉430023 [3]武汉轻工大学机械工程学院,湖北武汉430023

出　　处：《肉类工业》2021年第9期18-23,共6页Meat Industry

基　　金：2019年恩施州科技计划项目(D20190022)。

摘　　要：针对恩施黑猪生鲜肉在运输和销售过程中存在的问题,探究了气调包装对恩施黑猪肉贮藏品质的影响。通过对已有研究的总结,选择含量为35%的O_(2)作为定量,CO_(2)的量作为主要变量(高:65%,低:35%),N_(2)作为惰性补充气体,通过对比普通托盘包装(填充空气)的恩施黑猪肉,探究高低浓度的CO_(2)对黑猪生鲜肉贮藏品质的影响,且选择菌落总数、色度、水分含量、水分活度、离心损失、蒸煮损失和剪切力来表征贮藏品质。研究表明:与普通托盘包装相比,两种气调包装均显著地延长了黑猪生鲜肉的货架期,且气调包装A组(35%O_(2)+65%CO_(2))比气调包装B组(35%O_(2)+35%CO_(2)+30%N_(2))的包装抑菌效果更好;三组包装在水分方面的影响较小,三组之间并无显著性差异(p>0.05);持水力方面,气调A组贮藏的黑猪肉在持水力方面呈现良好的优势,其离心损失和蒸煮损失均呈现逐渐减少的趋势;色泽方面,气调包装B组的黑猪生鲜肉的色泽较于其余两组相对较好。In view of the problems existing in the transportation and sales process of fresh meat of Enshi black pig,the effect of modified atmosphere packaging on the storage quality of Enshi black pork were explored.Through the summary of existing research,O_(2)with a content of 35%was selected as the quantitative indicator,and the content of CO_(2)was taken as the main variable(high:65%,low:35%),and N_(2)was taken as an inert supplementary gas,and they were compared with Enshi black pork packaged by the ordinary pallet packaging(filled with air),and the effects of high and low concentrations of CO_(2)on storage quality of fresh meat of black pig were explored,and the total number of colonies,chromaticity,water content,water activity,centrifuge loss,cooking loss and shearing force were selected to characterize storage quality.The results showed that compared with ordinary pallet packaging,two kinds of modified atmosphere packaging significantly prolonged the shelf life of fresh meat of black pig,and antibacterial effect of modified atmosphere packaging A group(35%O_(2)and 65%CO_(2))was better than that of modified atmosphere packaging B group(35%O_(2),35%CO_(2)and 30%N_(2)).Three groups of packaging had little effect on water content,and there was no significant difference between the three groups(p>0.05).In terms of water holding capacity,the black pork stored in group A showed good advantages in water holding capacity,and the centrifugal loss and cooking loss showed a decreasing trend.In terms of color,the color of fresh meat of black pig in modified atmosphere packaging B group was better than that in the other two groups.

关 键 词：黑猪肉 生鲜肉 气调保鲜 贮藏品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]