壳聚糖和气调包装在冷却肉保鲜中的应用

利用不同浓度、不同溶解性的壳聚糖，以及不同气体配比的气调包装对冷却肉进行保鲜处理，比较其保鲜效果。结果表明：壳聚糖在鲜猪肉中有明显的保鲜作用，且浓度越高，保鲜效果越好；酸溶性壳聚糖的保鲜效果好于水溶性壳聚糖，2．5％的水溶性壳聚糖能使冷却肉保质期达5d左右，而1．5％的壳聚糖醋酸溶液能使保质期达到6d，但会使肉样产生酸味，影响感官。与壳聚糖相比，气调包装对冷却肉具有更好的保鲜效果，且感官质量也更好，气体配比为50％O2＋25％CO2＋25％N2的处理组效果最佳，能使冷却肉保质期达到7d以上；气体配比中二氧化碳的含量越高，保鲜效果越好；氧气含量超过50％以上时，肉样还具有良好的鲜红色泽。

The Preservative Effects of Chitosan and Modified Atmosphere Packaging on Chilled Fresh Pord

The preservative effects of chitosa ns with different concentrations an d solubility and modified atmosphere packaging(MAP)with different gas ratio on the chilled fresh pork were studied in this pap er.The result showed that chitosan hada distinct preservativ e effect.The higher concentration,the better preservationeffect.The acid -soluble chitosan had a better effect than water -soluble chitosan.The meat treated with1.5percent acid -soluble chitosan could be preserved for6days,but the meat had a sourness flav our.Comparedwithchitosan,MAPhad a better preser-vative effectandthe meathada bette r sensory quality.The meatpackaged withthe gas ratio of50%O 2 +25%CO2 +25% N2 couldbepreservedformorethan7days.ThehighertheratioofCO2 ,thebettertheeffect.Themeatpack agedwithanO 2 ratio of more than50%had a good freshredcolor.