| 低温气调包装对鲜猪肉保鲜效果的影响研究 |
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| 引用本文： | 任清杰,王建清,金政伟.低温气调包装对鲜猪肉保鲜效果的影响研究[J].包装工程,2012,33(9):33-36,48. |
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| 作者姓名： | 任清杰 王建清 金政伟 |
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| 作者单位： | 天津科技大学 |
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| 基金项目： | 国家“十二五”科技支撑计划项目(2011BAD24B01) |
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| 摘 要： | 按5种气调方式包装新鲜猪肉,于低温(约3.79℃)下储存,检测了鲜猪肉挥发性盐基氮(TVB-N)含量、pH值、感官指标和包装内的气体组分含量等指标。实验结果表明:采用高氧气调包装,鲜肉货架寿命长达24d,且能够保持猪肉的鲜红色,较适宜用于鲜肉冷链运输和货架销售;抑菌剂在低温储存环境中,能将鲜猪肉的货架寿命延长25%。
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| 关 键 词： | 低温 气调包装 抑菌剂 猪肉保鲜 |
| 收稿时间： | 3/6/2012 12:00:00 AM |
| 修稿时间： | 2012/5/10 0:00:00 |
Research on Influence of Modified Atmosphere Packaging on Fresh-keeping Effect of Fresh Pork in Low Temperature |
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| REN Qing-jie,WANG Jian-qing and JIN Zheng-wei.Research on Influence of Modified Atmosphere Packaging on Fresh-keeping Effect of Fresh Pork in Low Temperature[J].Packaging Engineering,2012,33(9):33-36,48. |
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| Authors: | REN Qing-jie WANG Jian-qing and JIN Zheng-wei |
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| Affiliation: | (Tianjin University of Science & Technology,Tianjin 300222,China) |
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| Abstract: | Fresh pork was placed in low temperature(about 3.79 ℃) after packaging with five kinds of modified atmosphere packaging.Total volatile basic nitrogen(TVB-N),pH value,sensory index,O2 and CO2 concentration in the packaging were tested.The results showed that the shelf life of fresh pork was up to 24 days in high oxygen modified atmosphere packaging under low temperature storage which could maintain the bright red color of fresh meat and was propitious to logistics and transport,and supermarket retail;antibacterial agents increase the shelf life of fresh meat by 25% in low temperature storage environment. |
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| Keywords: | low temperature modified atmosphere packaging antibacterial agents fresh-keeping of pork |
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