气调包装对哈尔滨红肠品质及货架期的影响  

Different Modified Atmosphere Packed on Harbin Smoked and Cooked Sausage Quality and Shelf Life

作　　者：王克达 WANG Keda(College of Food Science,Northeast Agricultural University,Harbin,Heilongjiang 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《农产品加工》2022年第12期24-29,共6页Farm Products Processing

摘　　要：筛选哈尔滨红肠适宜的包装方式,维持其口感风味并延长其货架期。以哈尔滨红肠为研究对象,采用不同CO_(2)+N_(2)比例(0%CO_(2)+100%N_(2),25%CO_(2)+75%N_(2),50%CO_(2)+50%N_(2),75%CO_(2)+25%N_(2),100%CO_(2)+0%N_(2))气调包装进行处理,并以托盘包装为对照,研究其在不同冷藏(4℃)时间的水分含量、水分活度、pH值、剪切力、菌落总数及TBARS的变化,以确定哈尔滨红肠的最佳包装方式及相应货架期。不同包装对哈尔滨红肠的水分含量和水分活度影响不显著;随着贮藏时间的增加,0%CO_(2),50%CO_(2)和75%CO_(2)处理组pH值变化趋势显著(p<0.05),pH值达到峰值的时间随CO_(2)比例的增加出现延迟;高比例的CO_(2)有利于哈尔滨红肠剪切力的保持;随着CO_(2)比例增加(75%和100%),菌落总数明显降低,在贮藏28 d时,菌落总数超过国家标准上限4.7(lg(CFU/g));各处理组的硫代巴比妥酸反应物(Thiobarbituric acid reactive substances,TBARS)值均未超过2.0 mg/kg,说明其不会对红肠口感产生严重影响。综上所述,气调包装对哈尔滨红肠品质的保持明显优于托盘包装;各气调包装哈尔滨红肠处理中,以75%CO_(2)+25%N_(2)和100%CO_(2)+0%N_(2)气调包装处理的效果更好,但是贮藏时间不宜超过21 d。To screen suitable packaging method for Harbin smoked and cooked sausage,maintain its taste and flavor and extend its shelf life.Tray packaging and different CO_(2)+N_(2) proportions of modified atmosphere packaging(0%CO_(2)+100%N_(2),25%CO_(2)+75%N_(2),50%CO_(2)+50%N_(2),75%CO_(2)+25%N_(2),100%CO_(2)+0%N_(2))of Harbin smoked and cooked sausage were used for detecting water content,water activity,pH value,shear force,total number of bacteria and thiobarbituric acid reactive substances(TBARS)values.No significant effects of different packing on the water content and water activity of Harbin smoked and cooked sausage were detected;pH value in 0%CO_(2),50%CO_(2) and 75%CO_(2) treatments changed significant(p<0.05)with the increasing of storage period and the peak of pH value delayed with the increasing of CO_(2) proportion;high CO_(2) proportion are beneficial to maintained shear force of Harbin smoked and cooked sausage;the aerobic bacterial counts decreased significantly with the increasing of CO_(2) proportion(75%and 100%),however,which exceeded the upper limit of the national standard of 4.7(lg(CFU/g))at 28 days of storage;thiobarbituric acid reactive substances(TBARS)values of all treatments were under 2.0 mg/kg,indicating that no significant effect of these treatments on the taste of Harbin smoked and cooked sausage.Modified atmosphere packaging especially 75%CO_(2)+25%N_(2) and 100%CO_(2)+0%N_(2) was better for maintaining the quality of Harbin smoked and cooked sausage than tray packaging,however,the storage time should not exceed 21 days.

关 键 词：气调包装 哈尔滨红肠 品质 货架期 

分 类 号：S482[农业科学—农药学]