不同真空包装材料对酱肉产品理化及微生物性质的影响  

Effects of Different Vacuum Packaging Materials on Physicochemical and Microbial Properties of Sauced Meat Products

作　　者：张驰 刘雅宁 张李智桐 张佳敏[2] 吉莉莉[2] 唐春 ZHANG Chi;LIU Ya-ning;ZHANG Li-zhi-tong;ZHANG Jia-min;JI Li-li;TANG Chun(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Sichuan Gaojin Industrial Group Co.,Ltd.,Suining 629000,China)

机构地区：[1]成都大学食品与生物工程学院,成都610106 [2]成都大学肉类加工四川省重点实验室,成都610106 [3]四川高金实业集团股份有限公司,四川遂宁629000

出　　处：《中国调味品》2024年第2期84-88,共5页China Condiment

基　　金：四川省转移支付项目“传统腌腊肉制品优质化现代加工技术研究及产业开发”;国家现代农业产业体系四川生猪创新团队(scsztd-2023-08-07)。

摘　　要：为研究不同包装材料对酱肉贮藏期间品质的影响,以聚酯/铝/聚乙烯(PET/AL/PE)铝箔和聚酯/聚乙烯(PET/PE)透明薄膜为包装材料,对四川酱肉进行真空包装,测定酱肉在常温贮藏过程中水分活度、过氧化值、丙二醛含量、pH值、亚硝酸盐含量、色泽、质构特性及菌落总数的变化。结果表明,真空铝箔包装相较于真空透明包装可延缓酱肉脂质的氧化并加快亚硝酸盐的降解,对维持酱肉的硬度、弹性、咀嚼性和内聚性有显著效果,并对抑制微生物的繁殖有显著作用。In order to study the effects of different packaging materials on the quality of sauced meat during storage,polyester/aluminum/polyethylene(PET/AL/PE)aluminum foil and polyester/polyethylene(PET/PE)transparent film are used as the packaging materials for vacuum packaging of Sichuan sauced meat.The changes of water activity,peroxide value,malondialdehyde content,pH value,nitrite content,color,texture characteristics and the total number of bacterial colonies of the sauced meat during normal-temperature storage are measured.The results show that compared with vacuum transparent packaging,vacuum aluminum foil packaging could delay the oxidation of lipid in sauced meat and accelerate the degradation of nitrite,has significant effects on maintaining the hardness,elasticity,chewability and cohesiveness of sauced meat and inhibiting the propagation of microorganisms.

关 键 词：酱肉 真空透明包装 真空铝箔包装 产品品质 

分 类 号：TS206.4[轻工技术与工程—食品科学]