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冷却猪肉进行气调保鲜的货架期研究 总被引:4,自引:0,他引:4
猪肉在0-4℃冷却条件下,采用空气、真空、气调等不同包装方式进行保鲜实验,通过测定冷却肉的菌落总数、pH值、TVB-N值、以及颜色、气味等感官指标,对冷却肉的颜色与防腐效果进行了比较和研究。结果表明:O270%,CO230%和O250%,CO250%气调包装猪肉的保鲜效果较真空包装和空气包装的要好,货架期可延长6天。 相似文献
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竹叶抗氧化物结合不同包装方式对鲜罗非鱼片保鲜效果的影响 总被引:1,自引:0,他引:1
以感官特性、菌落总数、汁液流失率、pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值及硫代巴比妥酸(2-thiobarbituric acid,TBA)值为评价指标,研究竹叶抗氧化物结合不同包装方式对鲜罗非鱼片保鲜效果的影响。结果表明,竹叶抗氧化物对鲜罗非鱼片具有良好的抗菌和抗氧化作用,0.1 g/100 m L竹叶抗氧化物处理的罗非鱼片比对照组货架期延长了4~6 d;竹叶抗氧化物结合真空包装或气调包装均能够明显抑制微生物生长繁殖,降低TVB-N值和TBA值,减缓感官品质的下降速率,延长货架期;冰藏条件下各组鲜度指标均明显优于冷藏条件,冰藏条件下0.1 g/100 m L竹叶抗氧化物结合真空包装或气调包装处理的罗非鱼片保鲜效果提高明显,货架期增加至18 d。研究表明,竹叶抗氧化物结合真空包装或气调包装在鲜罗非鱼片保鲜方面具有应用的潜力。 相似文献
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为研究微冻及真空包装对原汁整壳贻贝贮存期品质的影响,将原汁整壳贻贝进行真空包装及普通包装,于4和-3℃下进行贮存,对样品的感官评分、汁液流失率、pH、电导率、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、2-硫代巴比妥酸(2-thiobarbituric acid,TBA)、菌落总数等指标的变化规律进行分析。结果表明:原汁整壳贻贝在贮藏过程中,随着时间的延长,感官评分下降;pH先降低后升高;汁液流失率、TVB-N、TBA、电导率和菌落总数均随贮存时间的延长而增长。-3℃微冻的保鲜效果明显优于4℃冷藏(P<0.05),真空包装的保鲜效果明显优于普通包装(P<0.05),-3℃微冻结合真空包装保鲜效果最佳,能显著延缓原汁整壳贻贝感官性状的下降(P<0.05),抑制汁液流失率、电导率、TVB-N值、TBA值的上升(P<0.05),延缓pH最低点出现的时间(P<0.05),抑制菌落总数的增长(P<0.05)。综合比较分析,4℃普通包装、4℃真空包装、-3℃普通包装、-3℃真空包装的货架期分别为6、15、15和60 d。因此,微冻结合真空包装能较好维持原汁整壳贻贝的感官性状及品质稳定性,有效延长货架期。 相似文献
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《食品与发酵工业》2014,(6):171-178
研究了普通托盘包装、真空包装、高氧气调包装(70%O2+30%CO2)和一氧化碳气调包装(0.4%CO+30%CO2+69.6%N2)对冷鲜猪肉的保鲜效果。通过对不同包装方式下冷鲜猪肉在贮藏期的色泽、汁液流失、挥发性盐基氮和微生物的分析,发现真空包装、高氧气调包装和一氧化碳气调包装均显著抑制了冷却肉中微生物的生长,提高了贮藏期间的色泽品质,但是真空包装汁液流失严重,且抑菌效果不如2种气调包装;高氧气调包装虽然有较好的护色效果和抑菌效果,但易使肉后期色泽变暗;一氧化碳包装既能维持贮藏期内较好的肉色,又能起到较好的抑菌效果,对冷却猪肉具有较理想的保鲜效果。 相似文献
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四种不同气调包装的冷却猪肉在冷藏过程中的理化及感官变化 总被引:2,自引:0,他引:2
冷却猪肉分别采取真空包装、CO-MAP(CO+CO2+N2)包装、高氧-MAP(高浓度O2+CO2+N2)和低氧-MAP(低浓度O2+CO2+N2)包装后,在(4±1℃)贮存三周,每周测定各项理化指标(TVB-N和TBARS),并进行感官评定。结果表明:1)采用CO-MAP包装的冷却猪肉在贮存过程中不仅TVB-N和TBARS较低,而且红色稳定无任何异味。2)真空包装组的冷却猪肉在贮存期间TVB-N和TBARS也较低,在贮存末期呈淡紫色有轻微异味。3)含氧气调包装中,冷却猪肉的TVB-N值和TBARS值相对较高,特别是脂肪氧化加速,鲜红色泽1周后很快变为褐色,并有不良气味产生,所以含氧包装仅适合保质期在1周以内的冷却猪肉。 相似文献
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为了探明气调包装军曹鱼片在冰温保鲜期间的品质变化,本文以空气包装和真空包装为对照,研究了气调包装军曹鱼片在冰温贮藏期间的K值、细菌总数、TVB-N、pH值、持水性、汁液流失率、感官评价、质构等品质指标的变化规律。结果表明:气调包装鱼片的鲜度指标K值达到初期腐败值60%和细菌总数的最大限值106 CFU/g是18 d,比空气包装和真空包装分别延长了6 d和2 d,达到TVB-N含量最大限值0.30 mg/g是23 d,比空气组和真空组延长了9 d和7 d。气调包装样品的汁液流失率、pH值升高速度较对照组缓慢;气调包装鱼片的持水率、感官品质、质构参数、色泽的变化较对照组小。综合比较表明,冰温气调包装军曹鱼片比空气包装和真空包装分别延长了8~10 d和2~6 d的贮藏期,说明冰温气调包装具有较明显的延缓军曹鱼片的腐败变质,更适合应用于高品质军曹鱼片的保鲜贮藏。 相似文献
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对冷却猪肉进行气调保鲜的货架期研究 总被引:12,自引:0,他引:12
猪肉在 0~ 4℃冷却条件下 ,采用空气、真空、气调等不同包装方式进行保鲜试验 ,通过测定冷却肉的菌落总数、pH值、TVB N值以及颜色、气味等感官指标 ,对冷却肉的颜色与防腐效果进行了比较和研究。结果表明 :O2 70 % ,CO2 3 0 %和O2 5 0 % ,CO2 5 0 %气调包装猪肉的保鲜效果较真空包装和空气包装好 ,货架期可延长 6d。 相似文献
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Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
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常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
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The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation. 相似文献
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