| 不同包装方式对冷鲜鹿肉品质的影响 |
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| 引用本文： | 秦凤贤,胡铁军,闫晓侠,孙尧,刘晶,王朝晖,张凤宽,武军,尤丽新,于研,刘芳,马进喜,张铁华,张海峰.不同包装方式对冷鲜鹿肉品质的影响[J].肉类研究,2014(5):33-36. |
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| 作者姓名： | 秦凤贤 胡铁军 闫晓侠 孙尧 刘晶 王朝晖 张凤宽 武军 尤丽新 于研 刘芳 马进喜 张铁华 张海峰 |
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| 作者单位： | [1]吉林省鹿产业工程研究中心,吉林长春130000 [2]吉林省出入境检验检疫局,吉林长春130000 [3]吉林农业大学,吉林长春130000 [4]长春科技学院,吉林长春130000 [5]吉林大学农学部军需科技学院,吉林长春130000 [6]吉林省武警总队训练基地,吉林长春130111 |
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| 基金项目： | 长春市现代农业发展科技支撑计划项目（12XN07） |
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| 摘 要： | 用出水率、菌落总数、挥发性盐基氮及pH值为指标,研究真空热缩包装、气调包装、真空贴体包装三种不同包装方式对冷鲜鹿肉在(0±2)℃条件下品质的影响。实验结果显示,在相同的冷藏条件下,真空热缩包装的鹿肉品质最佳,保鲜效果最好,产品的保质期最长达(70 d),气调产品色泽最好但包装保质期最短(7 d)。
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| 关 键 词： | 包装方式 冷鲜鹿肉 品质研究 |
Effects of Different Packaging Methods on Quality of Chilled Deer Meat |
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| QIN Feng-xian,HU Tie-jun,YAN Xiao-xia,SUN Rao,LIU Jing,WANG Zhao-hui,ZHANG Feng-kuan,WU Jun,YOU Li-xin,YU Yan,LIU Fang,MA Jin-xi,ZHANG Tie-hua,ZHANG Hai-feng.Effects of Different Packaging Methods on Quality of Chilled Deer Meat[J].Meat Research,2014(5):33-36. |
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| Authors: | QIN Feng-xian HU Tie-jun YAN Xiao-xia SUN Rao LIU Jing WANG Zhao-hui ZHANG Feng-kuan WU Jun YOU Li-xin YU Yan LIU Fang MA Jin-xi ZHANG Tie-hua ZHANG Hai-feng |
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| Affiliation: | 1. 4 Deer Industry in Jilin Province Engineering Research Center, Changchun 130000, China; 2. Jilin Entry-exit Inspection and quarantine bureau, Chang Chun 130000, China; 3. Jilin Agricultural University, Changchun 130000, China; Changchun University of Science and Technology, Changchun 130000, China; 5. College of Quartermaster Technology, Changchun 130000, China; 6. Jilin Provincial Armed Police Corps Training Base, Changchun 130111, China) |
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| Abstract: | Sensory evaluation, total bacterial count, total volatile basic nitrogen （TVBN） and pH were measured on fresh deer meat packaged and then stored at （0±2） ℃ to evaluate the effects of three packaging methods, vacuum thermal shrinking, modified atmosphere and vacuum cling packaging, on the quality of chilled deer meat. Our experimental results showed that under the same refrigerated storage conditions, vacuum thermal shrinking packaging was the most effective to preserve the quality of chilled deer meat, giving rise to the most prolonged storage life （up to 70 d）, while modified atmosphere packaged product showed the best color but the shortest storage life （only 7 d）. |
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| Keywords: | packaging methods chilled deer quality |
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