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应用气调包装原理,采取个体涂覆与群体气调双重保鲜技术对果蔬保鲜进行研究.通过优化选择个体涂覆材料和群体气调包装薄膜,并对个体和群体保鲜进行了测试和分析.研究表明,个体涂膜与群体气调相结合的保鲜技术延长了果蔬寿命,保鲜效果明显. 相似文献
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气调包装技术在肉类保鲜中的应用和研究进展 总被引:4,自引:4,他引:0
气调包装是目前在肉类产品保鲜中应用较广的先进技术,文章对气调包装保鲜的机理、气体组成和主要影响因素进行介绍,详细阐述了气调包装技术目前国外的研究进展。以期为肉类保鲜以及促进肉类产业发展提供有益参考。 相似文献
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气调包装(MAP)在冷却肉保鲜中的应用 总被引:2,自引:0,他引:2
相比热鲜肉、冷冻肉,冷却肉具有安全系数高,营养价值高,保质期长的特点,是目前国外广泛应用的生鲜肉类销售形式,气调包装应用于冷却肉保鲜,能大大延长肉的保质期,并能很好地保持肉的色泽,本文阐述了气调包装保鲜机理及气体组分的研究进展,论述了气调包装的工艺要点及其设备发展现状,分析并提出了气调包装应用于冷却肉保鲜的关键技术和应用前景。 相似文献
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Effect of modified atmosphere packaging on structural and physical changes in buffalo meat 总被引:1,自引:0,他引:1
The effect of modified atmosphere packaging of buffalo meat on the structural parameters viz., fibre diameter, sarcomere length and myofibrillar fragmentation index and physical parameters viz., pH, drip loss and colour scores were studied. The buffalo meat was packed under aerobic, vacuum and modified atmosphere (80% oxygen+20% carbon dioxide) and stored at 4±1°C upto 21 days. The results obtained revealed that vacuum-packed buffalo meat had the lowest fibre diameter and myofibrillar fragmentation index and the highest sarcomere length, vacuum thus appears to enhance ageing. Buffalo meat packed in modified atmosphere had a low drip loss and a desirable colour. The modified atmosphere packed and vacuum-packed buffalo meat was acceptable for upto 14 days at 4±1°C. 相似文献
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The effect of the fluorescent light exposure and type of packaging (normal atmosphere and oxygen-rich atmosphere) was evaluated on the oxidation parameters (peroxides and cholesterol oxidation products) of raw beef slices placed in packed vessels and refrigerated. The concentration of COPs in meat treated under modified atmosphere ranged from 0.15 to 0.52mg/100g meat (average value of 0.27mg COPs/100g meat), which was twice as much as the average COPs content (0.14mg/100g) of meat packed under air (0.04-0.27mg COPs/100g meat). The main cholesterol oxide was 7k, which represented about one third of the total cholesterol oxides, followed by 7β-OH (20-25% of total COPs), 7α-OH (about 20%) and β-epoxy (12-18%). In normal atmosphere, photoxidation was a superficial process, since an inverse correlation between meat slice weight and COPs content on a lipid basis was observed, unlike in a high oxygen (32%) atmosphere. 相似文献
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Preservation of fresh meat with active and modified atmosphere packaging conditions 总被引:11,自引:0,他引:11
The sensory, microbiological and physicochemical attributes of fresh meat stored at 5 and 15 degrees C were affected by the combined effect of volatile compounds of oregano essential oil and modified atmosphere packaging conditions (40% CO2/30% N2/30% O2, 100% CO2, 80% CO2/20% air, vacuum pack and air). It was found that the extension of shelf life of meat samples depended on the packaging conditions and augmented in the order: air < vacuum pack < 40% CO2/30% N2/30% O2 < 80% CO2/ 20% air < 100% CO2. Longer shelf life was observed in samples supplemented with the volatile compounds of oregano essential oil and stored under the same packaging conditions mentioned above. The extension of shelf life may be due to the synergistic effect of volatile compounds of oregano essential oil and the modified atmosphere packaging used on the microbiological and physicochemical characteristics of meat. Indeed, both these hurdles can prolong and delay microbial growth or suppress the final counts of the spoilage microorganisms in comparison with the 'control' samples. The effect of essential oil volatile compounds was even more pronounced on the physicochemical changes of meat samples caused by microbial association. Oregano essential oil delayed glucose and lactate consumption, both indicators of meat spoilage aerobically as well as under 40% CO2/30% N2/30% O2, and 100% CO2. Finally, changes in other metabolites such as formic acid were also observed. 相似文献
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Kudra LL Sebranek JG Dickson JS Mendonca AF Zhang Q Jackson-Davis A Prusa KJ 《Journal of food protection》2011,74(11):1833-1839
Salmonella is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of Salmonella from raw to cooked products continues to be problematic in the food industry. Therefore, new intervention strategies are needed for meat and poultry products. Vacuum or modified atmosphere packaging (MAP) are common packaging techniques used to extend the shelf life of meat products. Irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry. Combining irradiation with high-CO(2)+CO MAP was investigated in this study for improving the control of Salmonella enterica Typhimurium on chicken breast meat. The radiation sensitivities (D10-values) of this pathogen in chicken breast meat were found to be similar in vacuum and in high-CO(2)+CO MAP (0.55 ± 0.03 kGy and 0.54 ± 0.03 kGy, respectively). Irradiation at 1.5 kGy reduced the Salmonella population by an average of 3 log. Some Salmonella cells survived in both vacuum and high-CO(2) + CO MAP through 6 weeks of refrigerated storage following irradiation. This pathogen also grew in both vacuum and MAP when the product was held at 25°C. This study demonstrated that irradiation is an effective means of reducing Salmonella on meat or poultry, but packaging in either vacuum or MAP had little impact during subsequent refrigerated storage. 相似文献
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Pale, soft and exudative (PSE) and normal pork loins (n = 9 of each) were deboned, divided and packaged in modified atmospheres (MA) of 100% carbon dioxide containing 0, 0.5 and 1.0% residual oxygen (O(2)). The meat was stored at 3 °C, first in MA for 21 days, followed by 5 additional days under retail display conditions with access to air. Before packaging, PSE loins were more light and less red than those of normal meat. The drip loss after MA storage was twice as high from PSE meat as from normal meat. PSE meat was not more discoloured after MA storage than normal meat. The level of residual O(2) in the MA had a significant impact on the colour of the two types of meat. Discoloration was observed on both PSE and normal meat with 0.5% O(2) and even more clearly with 1.0% O(2), as demonstrated by instrumental and visual colour analyses. After MA storage, the microbiological shelf life and flora were not affected by the type of meat, or level of residual O(2). 相似文献
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Lactic acid bacteria (LAB) in some marinades commonly used in Finland for modified atmosphere packaged poultry meat products were enumerated and identified to determine whether the marinades contained LAB species that cause meat spoilage. The concentrations of LAB in 51 marinade samples ranged from less than 100 to 8.0 x 10(5) CFU/ml. Seventeen of the samples produced LAB growth only after enrichment, and in five samples no growth was detected either by direct culturing or enrichment. Eighty-eight randomly selected isolates, 51 from the enumerated plates and 37 from enriched samples, were identified using a database of 16S and 23S rRNA gene HindIII restriction fragment length polymorphism patterns of over 300 type and references LAB strains as operational taxonomic units in numerical analyses. The predominating LAB in the enumerated samples was Lactobacillus plantarum (25 of 51 isolates). Eleven isolates were identified as Lactobacillus paracasei subsp. paracasei, and nine were Lactobacillus parabuchneri. None of these species are considered specific spoilage LAB in marinated modified atmosphere packaged poultry meat products nor have they been reported to dominate in unspoiled late-shelf-life products. These results indicate that even though marinades may contain high numbers of LAB, they are not necessarily sources of specific meat spoilage LAB. Therefore, risks associated with meat quality are not predicted by quantitative enumeration of LAB in marinades. 相似文献
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A 40‐kg lot of manufacturing beef, i.e. meat used for the production of ground beef products, was collected at a beef packing plant. The lot was divided into two batches. One batch was pasteurized by immersion in water at 85 °C for 60 s, the other batch was not pasteurized. Both batches were then ground. The ground meat was packed in overwrapped trays, which were master packaged under a modified atmosphere of 70% O2 : 30% CO2. The master packs were stored at 2 °C for up to 12 days. At the time of pack preparation and at 2‐day intervals, a master pack containing pasteurized and another pack containing unpasteurized meat, were opened and retail packs from each master pack were displayed at 4 °C for 3 days. Samples for microbiological analysis were obtained at the times of opening master packs and at the end of display. Displayed meat was assessed daily for colour, discoloration and retail appearance, and for odour intensity and acceptability at the end of display. After either a period of storage or a period of storage and display, the numbers of bacteria recovered from pasteurized meat were less than the numbers recovered from unpasteurized meat. The colour of pasteurized meat was perceived as being paler than that of unpasteurized meat, but discoloration was similar or less, and retail appearance was similar or better for pasteurized than unpasteurized meat at all times. The odours of displayed, pasteurized meat were generally somewhat less intense and more acceptable than those of unpasteurized meat. The findings indicate that pasteurization of manufacturing beef to improve the microbiological safety of ground beef provides a product of acceptable appearance and enhanced stability during storage under a modified atmosphere and subsequent display in air. 相似文献
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The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork 总被引:1,自引:0,他引:1
Modified atmosphere packaging with carbon dioxide is effective for prolonging shelf-life of fresh meat. Addition of carbon monoxide to the system provides the advantage of enhancing meat colour. The study objective was to determine the effect of CO2-MAP + 0.4% CO, vs. 100% CO2-MAP, on the bacteriology and colour of retail-ready fresh pork stored for 8 weeks in a master-package system. Total plate counts were not affected and listeria was present on meat from both treatments. Colour was enhanced with the inclusion of CO, while no effect on lipid oxidation was observed. Use of CO in MAP provides sufficient storage life and product colour quality to permit shipment of fresh pork to distant markets. However, given the stable fresh colour of CO-treated meat and the lack of inhibition of pathogen growth by CO, there is concern that CO-MAP under certain conditions may pose a food safety risk. 相似文献
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《Food chemistry》2004,85(3):453-459
The exogenous aplication of carnosine (β-alanine-L-histidine) (50 mM), carnitine (50 mM) and L-ascorbic acid (500 ppm) solutions on the shelf life of fresh beef steaks packaged in modified atmosphere (70% O2+20% CO2+10% N2) was studied. Beef steaks were sprayed with natural antioxidant solutions at a ratio of 2 ml solution to 100 g meat. Lipid oxidation (TBARS formation), colour changes (CIE a* value and metmyoglobin formation), antimicrobial properties (psychrotrophic flora), and sensory (off odour and discolouration) changes were examined throughout 28 days of storage. Results showed that the combination of carnosine with ascorbic acid provided the best antioxidative protection with regard to meat deterioration. Surface aplication of carnosine or ascorbic acid alone resulted in an effective delay of oxidation of meat. However, carnitine was significantly (P<0.05) less effective than any other antioxidant in delaying meat oxidation, while the combination of carnitine and ascorbic acid exerted no antioxidant effect. 相似文献