不同阻氧性材料包装对生鲜猪肉品质的影响  

Effects of Packaging with Different Oxygen Resistance Materials on the Quality of Fresh Pork

作　　者：柴笑玉 张德权[1] 王德宝 李欣[1] 闵成军 徐毓谦 祝朝巧 杨伟 饶伟丽 侯成立[1] CHAI Xiaoyu;ZHANG Dequan;WANG Debao;LI Xin;MIN Chengjun;XU Yuqian;ZHU Chaoqiao;YANG Wei;RAO Weili;HOU Chengli(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-products Quality&Safety in Harvest,Storage,Transportation,Management and Control,Ministry of Agriculture and Rural Affairs,Beijing 100193,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Beijing Ershang Meat Food Group Co.,Ltd.,Beijing 101100,China;Sunrise Materials Co.,Ltd.,Jiangyin 214400,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品质量安全收贮运管控重点实验室,北京100193 [2]河北农业大学食品科技学院,河北保定071000 [3]北京二商肉类食品集团有限公司,北京101100 [4]升辉新材料股份有限公司,江苏江阴214400

出　　处：《食品工业科技》2025年第8期331-340,共10页Science and Technology of Food Industry

基　　金：中国农业科学院农产品加工研究所创新工程院所重点任务(CAAS-ASTIP-G2022-IFST-02)。

摘　　要：为评估阻氧性包装材料对生鲜猪肉的保鲜效果。以高阻氧(high oxygen resistance packaging,HORP,1.70 cm^(3)/(m^(2)·24 h·0.1 MPa))、中阻氧(medium oxygen resistance packaging,MORP,23.95 cm^(3)/(m^(2)·24 h·0.1 MPa))、低阻氧(low oxygen resistance packaging,LORP,1631.44 cm^(3)/(m^(2)·24 h·0.1 MPa))和透氧(oxygen permeable packaging,OPP,10600.00 cm^(3)/(m^(2)·24 h·0.1 MPa))4个阻氧等级的包装材料对生鲜猪肉进行包装,在4℃贮藏的第0、3、6、9、12、15 d取样,探究菌落总数(total viable count,TVC)、pH、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、保水性、嫩度、蛋白质氧化、挥发性气味及肌纤维微观结构的动态变化规律。结果表明:相比第0 d(3.82 lg CFU/g),HORP、MORP、LORP和OPP组猪肉贮藏15 d的菌落总数分别升高至5.86、5.72、6.90、7.43 lg CFU/g;HORP、MORP组可显著抑制贮藏期内猪肉蛋白质氧化(P<0.05),15 d时两组的TVB-N值和羰基含量显著低于OPP组(P<0.05),两组总巯基含量高于OPP组(P<0.05);肌原纤维微观结果显示HORP、MORP组肌肉组织结构完整紧密,LORP和OPP组肌肉组织状态较松散;电子鼻测定结果表明各组猪肉对传感器W1W(对硫化物敏感)和W5S(对氮氧化物敏感)响应值差异最大,其中HORP、MORP组可显著降低贮藏期间生鲜猪肉中硫化物和氮氧化物等腐败物质的产生。综上所述,生鲜猪肉保鲜包装采用高、中阻氧材料包装(HORP、MORP),可有效保持肉的新鲜度,延长货架期至15 d。To evaluate the effect of different resistance oxygen of packaging materials opposite preservation of fresh meat,pork was packaged with 4 kinds of oxygen resistance grade packaging materials,high(HORP,1.70 cm^(3)/(m^(2)·24 h·0.1 MPa)),medium(MORP,23.95 cm^(3)/(m^(2)·24 h·0.1 MPa)),low oxygen resistance(LORP,1631.44 cm^(3)/(m^(2)·24 h·0.1 MPa))bags along with oxygen permeable packaging(OPP,10600.00 cm^(3)/(m^(2)·24 h·0.1 MPa))in this experiment.Samples were stored at 4℃for 0,3,6,9,12,and 15 d.The total viable count(TVC),pH,total volatile basic nitrogen(TVB-N)value,water holding capacity,tenderness,protein oxidation and volatile odor of fresh pork during storage were measured and investigated.Results showed that TVC of fresh pork in HORP,MORP,LORP and OPP on 15 d increased to 5.86,5.72,6.90 and 7.43 lg CFU/g compared with 0 d(3.82 lg CFU/g)respectively.Compared to OPP group,the increase of TVB-N value and carbonyl group content on 15 d were significantly(P<0.05)inhibited by HORP and MORP group,inhibited protein oxidation of pork during the storage period,the content of total sulfhydryl group in HORP and MORP group was higher than that of OPP group.The microstructure of muscles fibers detected by scanning electron microscope in the HORP and MORP group was observed to have the best structural integrity.The results of electronic nose measurement showed that the response values of fresh pork in all groups to W1W(sensitive to sulfide)and W5S(sensitive to nitrogen oxides)exhibited the greatest differences,and the HORP and MORP group could obviously reduce the production of sulfur and nitrogen oxides in fresh pork during storage.In summary,both HORP and MORP were more suitable for storing fresh pork at 4℃.In terms of extending the shelf life,15 days or more could be expected.

关 键 词：生鲜猪肉 阻氧性 包装 新鲜度 货架期 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]