气调包装对冷鲜羊肉保鲜效果的影响研究

研究了单组分气体及不同比例气体组分对鲜羊肉进行气调包装后,对贮藏期间影响品质因素的关键技术指标的影响。试验条件下最优气体配比为CO2比例为20%,O2比例为65%。在此配比条件下,既可以改善并维持冷鲜羊肉良好的鲜红色泽,也可以在贮藏期间保持鲜肉的pH值和TVB-N值在规定的范围内,对延长冷鲜羊肉的贮藏期和保持良好的品质起到了一定作用。     

调理配料对生鲜猪肉高氧MAP产品品质的影响研究

新鲜猪肉为原料,研究以食盐、复合香辛料、料酒添加量作为正交实验因素的生鲜调理猪肉在气调包装下的品质指标的变化。结果表明:与鲜肉相比,生鲜调理猪肉红度值提高,剪切力值与水分含量有小幅度上升,在4℃储藏过程中,生鲜调理猪肉色泽逐渐变暗(表现为a值下降),剪切力值呈现上升趋势,但货架期(5d)内生鲜调理猪肉的色泽与嫩度仍在可接受范围内,食盐与复合香辛料以及料酒含量对剪切力值的影响有显著交互作用(p<0.05)。综合正交实验直观分析及以剪切力值为目标函数的回归优化,最终得出配方为食盐:2%,香辛料:1%,料酒:7%。      

Control of microbial growth and rancidity in rabbit carcasses by modified atmosphere packaging

Half‐carcasses of rabbit packed under four different modified atmospheres (MA; A: 30% CO₂ + 70% O₂; B: 30% CO₂ + 30% O₂ + 40% N₂; C: 40% CO₂ + 60% N₂; D: 80% CO₂ + 20% O₂) and stored at 1 °C over 20 days, were assessed in relation to bacteria (total viable counts (TVC), lactic acid bacteria (LAB), Enterobacteriaceae and Pseudomonas) and rancidity development as 2‐thiobarbituric acid reactive substances (TBARS). None of the MA tested produced mean counts greater than 5 log CFU cm^?2 for TVC and LAB, or greater 2 log CFU cm^?2 for Pseudomonas and Enterobacteriaceae. All MA showed an inhibitory effect on microbial growth, especially on growth of the spoilage bacteria Pseudomonas and Enterobacteriaceae. This inhibition was more relevant in atmospheres with higher CO₂ concentrations (types C and D). Significant differences in rancidity levels between MA types (p < 0.01) were observed 10 days post‐packing. In general these values were higher in MA type A, which showed a significant increase in TBARS values (p < 0.05) over time. Copyright © 2005 Society of Chemical Industry     

含CO气调包装对冷却肉肉色的影响

以宰后冷却24h的猪背最长肌为材料,用四组含不同浓度CO的混合气体进行气调包装,于4±1℃下贮藏,分别在第0、5、1O、15、20天测定相关指标。结果表明：CO气调包装能明显改善肉色,并使冷却内在贮藏期中保持稳定的鲜红色。与无氧组相比,CO和O2的共同存在可以使冷却肉肉色更加自然。     

充气包装对青菜冷藏品质的影响

充气包装已成为一种有效的延长小包装蔬菜货架期的保鲜技术。目的是选择最合适的环境气调贮藏包装青菜,研究贮藏在4℃,不同的气体浓度(空气对照组、10%CO2+20%O2+70%N2、10%CO2+5%O2+85%N2、10%CO2+1%O2+89%N2、5%CO2+5%O2+90%N2、15%CO2+10%O2+85%N2)对其感官品质、叶绿素、亚硝酸盐、可溶性固形物、电导率等指标的影响。结果表明:4℃下,延长青菜货架期和保持其营养品质的最佳的气体组成为10%CO2+5%O2+85%N2。     

活性气调包装对番木瓜品质的影响

研究了内含CO2吸附剂的活性气调包装对番木瓜综合品质的影响。与未加吸附剂的普通气调相比,活性气调包装能够降低番木瓜的氧气消耗率,推迟番木瓜果肉内多糖和还原糖的达峰时间,减少番木瓜的失水率,提高气调包装对番木瓜的保鲜效果,但对维生素C影响不显著。研究结果表明活性气调包装在番木瓜保鲜贮藏中具有一定的推广应用价值。     

Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets

Modified atmosphere packaging (MAP) is an efficient method to increase shelf-life of fishery products by inhibiting bacterial growth and oxidative reactions. Beside the traditional gases used for MAP, novel gases such as argon (Ar) and nitrous oxide (N₂O) were approved for food use in the European Union. The present research investigates the effect of MAP with unconventional gas mixtures, that previously positively affected microbial shelf-life, on colour, lipid oxidation and sensorial characteristics of sardine fillets during storage. Four atmosphere conditions were tested: Air (20.8% O₂/79.2% N₂), N₂ (30% CO₂/70% N₂), N₂O (30% CO₂/70% N₂O) and Ar (30% CO₂/70% Ar). Samples were stored for 12 days at 3 °C. Results showed that the removal of oxygen significantly inhibited the oxidation process; however, most of the investigated parameters related to fat oxidation did not show any improvement, except for a slight decrease in lipid hydrolysis and improvement in sensory properties in the packaging containing Ar.     

Effect of pyrophosphate and 4-hexylresorcinol pretreatment on quality of refrigerated white shrimp (Litopenaeus vannamei) kept under modified atmosphere packaging

ABSTRACT:  The effect of pretreatment with pyrophosphate and 4-hexylresorcinol in combination with modified atmosphere packaging (MAP) (80% CO₂, 10% O₂, 10% N₂, or 80% CO₂, 20% N₂) on the quality of white shrimp during storage at 4 °C was investigated. Shrimp pretreated with 2% pyrophosphate and 0.25% 4-hexylresorcinol and stored under MAP showed the lower microbiological and chemical deteriorations as evidenced by delayed microbial growth as well as lower trimethylamine (TMA) and total volatile base nitrogen (TVB) production ( P < 0.05). Additionally, the growth of coliforms was inhibited effectively. White shrimp pretreated with 4-hexylresorcinol had the lower melanosis throughout the storage compared with those without treatment ( P < 0.05). This was associated with the lowered polyphenol oxidase (PPO) activity in shrimp treated with 4-hexylresorcinol. Therefore, the effective retardation of microbiological and chemical deterioration of white shrimp stored under MAP with the decrease in melanosis could be achieved by pretreatment of the shrimp with pyrophosphate and 4-hexylresorcinol. Furthermore, decapitation could be another means to lower the microbial load and melanosis in white shrimp, particularly those stored under MAP.     

Shelf‐life extension of refrigerated seabass slices under modified atmosphere packaging

The effect of CO₂‐enriched atmosphere in combination with either oxygen or nitrogen on the keeping quality of seabass slices stored at 4 °C was investigated. The inhibitory effect on bacterial growth increased proportionally to the CO₂ concentration in the packaging, maximum inhibition being achieved with 100% CO₂ (P < 0.05). Seabass slices stored in CO₂‐enriched atmosphere had lower total volatile base, trimethylamine, ammonia and formaldehyde contents than those stored in air (P < 0.05). However, increases in lightness and exudate loss were observed for samples packaged in high‐CO₂ atmosphere, suggesting the denaturation of both muscle and pigment proteins by carbonic acid formed. Thiobarbituric acid‐reactive substances (TBARS) increased as the CO₂ concentration increased (P < 0.05). However, odour, flavour and overall acceptability of CO₂‐enriched packaged samples, particularly with 80 and 100% CO₂, were acceptable throughout storage for 21 days. Chemical and microbial changes in all samples were generally in agreement with sensory panel evaluations. The shelf‐life of seabass slices packaged in 80–100% CO₂ atmosphere could be extended to more than 20 days at 4 °C, compared with 9 days for those packaged in air. © 2002 Society of Chemical Industry     

不同气调包装对冷藏白鲢鱼片质量的影响

用不同的气调成分(50%O2/50%CO2、50%N2/50%CO2、50%CO/50%CO2)及空气(对照组)分别包装鲢鱼片,并在冷藏(4±2℃)条件下贮藏,研究不同的气调包装处理对鲢鱼片理化及微生物的影响。结果显示,随贮存期增加,气调包装能有效抑制需氧菌数、嗜冷性细菌及大肠菌群的生长;气调包装处理的pH比控制组低,但其汁液流失量较控制组高;所有包装的TVBN值及TBA值随贮存时间增加而上升,色泽则逐渐衰减。     

基于单纯形-重心设计优化气调包装冷鲜猪肉的气体比例

为优化冷鲜猪肉气调包装的气体比例,增强其保鲜效果,以菌落总数、挥发性盐基氮（TVB-N）值、p H和感官品质为指标,基于单纯形-重心设计考察O₂、CO₂和N₂的不同配比对冷鲜猪肉的品质维持作用。通过与托盘包装的对照组比较发现,适宜的气体配比能有效抑制冷鲜猪肉中微生物的生长、减少TVB-N的生成、保持产品的感官品质,且各指标两两之间均存在极显著的相关性（p<0.01）。以三种气体各自所占体积百分比为因素,筛选产品贮藏至第8 d和第10 d的菌落总数、TVB-N值及二者加权值为响应值,建立6套回归模型并分别优化得到6组气体配比方案。通过验证确定冷鲜猪肉气调保鲜的最佳气体比例为22%O₂和78%CO₂,在此条件下贮藏至第8 d的菌落总数和TVB-N值分别为5.85 lg（cfu/g）和14.00 mg/100 g,相比对照组可延长产品货架期达5 d。      

低温结合气调包装处理对鲜切胡萝卜品质的影响

该研究以鲜切胡萝卜为对象,采用低温结合气调包装对鲜切胡萝卜进行处理,研究不同保鲜方式对鲜切胡萝卜品质的影响。鲜切胡萝卜经气调(气体组成分别为5%O₂+5%CO₂+90%N₂、5%O₂+10%CO₂+85%N₂、10%O₂+5%CO₂+85%N₂)包装后,(4±1)℃下在保鲜盒中贮藏,每3 d测定感官品质、失重率、可溶性固形物含量、抗坏血酸含量、胡萝卜素含量、菌落总数、丙二醛(malondialdehyde,MDA)含量和以及超氧化物歧化酶(superoxide dismutase,SOD)和过氧化氢酶(catalase,CAT)活性等指标。结果表明,低温结合5%O₂+10%CO₂+85%N₂气调包装处理组有效地保持了鲜切胡萝卜的品质,减少了水分的流失,延缓了营养物质可溶性固形物、胡萝卜素以及抗坏血酸含量的下降,抑制了MDA含量...     

Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes

In the present study the combined effect of gamma irradiation (2 and 4 kGy) and modified atmosphere packaging (MAP) (30% CO₂/70% N₂ and 70% CO₂/30% N₂) on shelf life extension of fresh chicken meat stored under refrigeration was investigated. The study was based on microbiological (TVC, Pseudomonas spp., Lactic Acid Bacteria, Yeasts, Brochothrix thermosphacta, Enterobacteriaceae), physicochemical (pH, TBA, color) and sensory (odor, taste) changes occurring in chicken samples. Microbial populations were reduced by 1–5 log cfu/g for a given sampling day depending on the specific treatment. The effect was more pronounced in the case of the combination of MAP (70% CO₂/30% N₂) and the higher irradiation dose of 4 kGy. Of the chemical indicators of spoilage, TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA)/kg meat throughout the 25 day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by MAP. Irradiation resulted in a small increase of the parameter a*. Irradiation had a greater effect in extending the shelf life of chicken as compared to MAP. Sensory evaluation showed that the combination of irradiation at 4 kGy and MAP (70% CO₂/30% N₂) resulted in the highest shelf-life extension by 12 days compared to the air packaged samples.     

牛肉冰温气调保鲜技术的研究

研究了以不同组合比例的CO2、O2、N2的气调包装,结合冰温（-1．5±1℃）贮藏的牛肉保鲜技术。以空气包装为对照,以牛肉的色差值、菌落总数、失水率、挥发性盐基氮、PH值为衡量指标,综合评价冰温气调保鲜牛肉的效果。研究结果表明,最佳的气调包装组分为10％O2,70％CO2和20％N2,在此条件下可以保鲜达28天;保鲜牛肉的PH值为6．09,挥发性盐基氮值为14．634mg／100g,菌落总数为3．7×10^4efu／g,色泽紫红,无异味。     

冰温和冷藏对气调包装鱼糜制品品质的影响

为研究冰温冷藏温度对气调包装鱼糜制品（鱼丸）品质的影响,分别以-2℃冰温、0、3℃冷藏气调包装鱼丸,测定了鱼丸的菌落总数、TVB-N值、pH、感官和质构等品质的变化。结果表明:在-2℃冰温条件下,气调包装鱼丸的细菌受到更好地抑制,其TVB-N值、pH、感官、质构等品质指标均优于0、3℃冷藏下的鱼丸。-2℃冰温、0、3℃冷藏对鱼丸品质的保鲜效果优劣依次为-2℃>0℃>3℃,对应货架期分别为35、21、14d。-2℃的冰温结合气调包装对鱼丸有较好的保鲜效果;与3℃的冷藏条件相比,冰温能够更好地维持气调包装鱼丸的品质,从而延长其货架期。      

Shelf-life of Domiati cheese under modified atmosphere packaging

The present study describes the effects of modified atmosphere packaging (MAP) on shelf-life extension, chemical, microbiological, and sensory properties of Domiati cheese. Five different MAP were studied [10% CO₂/90% N₂ (G1), 15% CO₂/85% N₂ (G2), 25% CO₂/75% N₂ (G3), 100% CO₂ (G4), and 100% N₂ (G5)]. Control samples were packaged in air (CA) and under vacuum. In both groups of cheeses, chemical analysis was significantly affected by MAP during cold storage. Ripening indexes were significantly affected by MAP during cold storage. Microbiological data showed that G4, followed by G5, were the most effective groups inhibiting the growth of total aerobic mesophilic and psychrotrophic bacteria, and yeasts and molds until the end of storage. Sensory evaluation was significantly affected by MAP and storage period, at 45 d CA cheese samples were judged as unacceptable. The best sensory properties were obtained in G5, G4, and G3 treatments, and recorded a relatively higher sensory evaluation scores. The best shelf-life extension was obtained in G5, G4, and G3 treatments.     

气调包装对酱卤鸭翅品质和保鲜效果的影响

目的 研究酱卤鸭翅储藏过程中,不同气体比例气调包装对酱卤鸭翅品质和保鲜效果的影响,并确定最佳气调包装条件。方法 将酱卤鸭翅置于3种不同气体比例气调包装中,分别在13 ℃储藏1、3、5、7、10天,测量样品pH、硫代巴比妥酸（thiobarbituric acid,TBA）值、挥发性盐基氮（total volatile basic nitrogen,TVB-N）值、菌落总数和质构。结果 30%N2+70%CO2气调包装组比其他两组的pH、TBA值、TVB-N值、菌落总数均低;30%N2+70%CO2气调组和50%N2+50%CO2气调组随着储藏时间的延长酱鸭翅的嫩度和硬度均上升,而70%N2+30%CO2气调组随着储藏时间的延长酱鸭翅的嫩度和硬度呈先增高后降低的趋势。 结论 酱卤鸭翅在气调包装气体比例为30%N2+70%CO2时保鲜效果最佳。     

The performance of several oxygen scavengers in varying oxygen environments at refrigerated temperatures: implications for low-oxygen modified atmosphere packaging of meat

The oxygen scavenging capacity of four commercially available iron-based oxygen scavengers was studied. Individual oxygen scavenger sachets were placed in pouches and filled with 1%, 2%, 6%, 12% or 22% oxygen, 40% carbon dioxide and balance nitrogen, and stored at 3 °C or 10 °C, with or without a drip pad infused with water and monitored over 24 h. The four scavengers all reduced oxygen from the packs at the oxygen concentrations and temperatures tested. However, for all of the conditions measured, the scavengers did not absorb their nominal capacity in the 24-h period. In anoxic modified atmosphere packaging of beef steaks, it is essential to reduce residual oxygen levels to below 0.05% as quickly as possible to minimise the formation of metmyoglobin. While the scavengers tested were effective in removing oxygen, the rate of removal would appear not to be fast enough to create the anoxic conditions required to prevent metmyoglobin formation in beef steaks, particularly in those cuts, which are highly susceptible to metmyoglobin formation. Reproducibility was also a critical issue for the scavengers, particularly at low oxygen concentrations. None of the scavengers had a coefficient of variation of less than 20% at the low oxygen concentrations. Therefore, to obtain consistent results, it is recommended that multiple scavengers be used.     

高氧气调包装对鲜切胡萝卜的保鲜效果

研究了不同氧分压条件对鲜切胡萝卜保鲜效果的影响,评定其在贮藏过程中感官品质、呼吸强度、PPO、POD、PAL活性的变化。结果表明,40%氧气包装不适合鲜切胡萝卜贮藏保鲜。100%氧气包装的保鲜效果最好,可有效抑制鲜切胡萝卜呼吸强度以及PPO、POD、PAL的活性。60%、80%氧气包装的保鲜效果次之,但均可起到保鲜的作用。