不同包装材料对预制糖醋里脊感官、理化性质和菌落总数的影响  

Effects of Different Packaging Materials on Sensory,Physicochemical and Total Colony Count of Prepared Sweet and Sour Pork Tenderloin

作　　者：杨香 王珍妮 杨芳[1] 达贵兰 郭兴雨 YANG Xiang;WANG Zhenni;YANG Fang;DA Guilan;GUO Xingyu(College of Culinary and Food Science Engineering,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院烹饪与食品科学工程学院,四川成都610100

出　　处：《食品科技》2025年第2期121-128,共8页Food Science and Technology

基　　金：四川省自然科学基金项目(2022NSFSC1750);川菜发展研究中心科研项目(CC22Z26);四川旅游学院自然科学重点项目(2024SCTUDZK08);四川旅游学院大学生创新创业训练计划项目(s202211552143,202411552300)。

摘　　要：为筛选适宜的预制糖醋里脊的包装材料,文章选择尼龙(Polyamide,PA)+聚乙烯(Polyethylene,PE)、PE+聚对苯二甲酸乙二醇酯(Polyethylene terephthalate,PET)、PA+PE+氯化聚丙烯(Chlorinated polypropylene,CPP)、铝箔蒸煮袋和玻璃碗5种常用的包装材料对预制糖醋里脊进行包装,4℃条件下密封冷藏0、1、3、5、7 d后,对样品的感官、色差、质构特性、水分、pH值、过氧化值、菌落总数进行检测和分析。结果表明:冷藏期内,PA+PE+CPP材料包装样品的感官评分更高,铝箔蒸煮袋包装的样品的弹性、咀嚼性和色差最好;5种包装材料延缓微生物增殖呈现出PE+PET<玻璃<PA+PE<PA+PE+CPP<铝箔的特征,铝箔蒸煮袋延缓微生物增殖的效果最好,第7天的菌落总数为3.56 lg CFU/g;PA+PE+CPP复合材料包装袋的保水性最好,水分含量仅降低5.9%;铝箔蒸煮袋延缓样品氧化的效果最好,第7天的过氧化值为2.56 mmol/kg。综上,铝箔蒸煮袋是预制糖醋里脊最适宜的包装材料,该包装材料能较好地保持预制糖醋里脊的质构特性、色泽,延缓其氧化以及微生物的增殖。In order to screen suitable packaging materials for prepared sweet and sour pork tenderloin,five commonly used packaging materials,including polyamide(PA)+polyethylene(PE),PE+polyethylene terephthalate(PET),PA+PE+chlorinated polypropylene(CPP),aluminum foil retort bags and glass bowls,were selected to package the prepared sweet and sour pork tenderloin.After sealed storage at 4℃for 0,1,3,5 d and 7 d,the sensory,color,texture characteristics,moisture,pH,peroxide value and total colony count of the samples were tested and analyzed.The results showed that during the storage period,the sensory scores of samples packaged with PA+PE+CPP materials were higher,and the samples packaged with aluminum foil retort bags had the best elasticity,chewiness and color.The delaying microbial proliferation of the five packaging materials showed the characteristics of PE+PET<glass<PA+PE<PA+PE+CPP<aluminum foil.The aluminum foil retort bag had the best for delaying microbial proliferation,with the total colony count of 3.56 Ig CFU/g on the 7th day.The PA+PE+CPP composite bag had the best water retention,with the moisture content reduced by 5.9%.The aluminum foil retort bag had the best for delaying sample oxidation,with a peroxide value of 2.56 mmol/kg on the 7th day.In summary,aluminum foil cooking bag was the most suitable packaging material for prepared sweet and sour pork tenderloin.This packaging material could better maintain the texture characteristics and color of prepared sweet and sour pork tenderloin,prevent the oxidation and inhibit the growth of microorganisms in prepared sweet and sour pork tenderloin.

关 键 词：包装材料 糖醋里脊 铝箔蒸煮袋 品质分析 

分 类 号：TS206.4[轻工技术与工程—食品科学]