抑菌纤维素膜包装对鲜猪肉品质的影响研究

利用接枝改性抑菌纤维素薄膜(AA-PHMB-g-纤维素薄膜)包装鲜猪肉,在常温和冷藏储存条件下测定鲜肉的挥发性盐基氮(TVB-N)、pH值、菌落总数、感官质量等指标,并与空白组、普通纤维素膜包装组比较。结果表明,无论常温还是冷藏条件下,AA-PHMB-g-纤维素包装膜都能有效延长鲜猪肉的货架寿命。     

真空镀银抗菌包装薄膜的研究

通过真空镀膜的技术将Ag蒸镀在PET、CPP、PE、PA薄膜上,然后用于包装鲜牛肉,以此延长鲜牛肉的货价寿命.讨论了经该抗菌薄膜包装的鲜牛肉储存期间各项理化指标及感观品质的变化,并研究了该抗菌薄膜的抗菌效果和物理指标.结果表明经这种材料包装后的鲜牛肉的挥发性盐基氮(TVB-N)明显下降,感观品质提高;该抗菌薄膜的杀菌率达到99%以上,与未经过包装的鲜牛肉相比,该材料使鲜牛肉的货架寿命延长了3倍.     

包装羊肉货架寿命的研究

文中通过比较3种气体阻隔性各异的包装材料,经2种包装工艺包装的新鲜羊肉的品质变化,建立了描述其货架寿命的数学模型,并进行了方差分析和相关系数及其显著性检验.论述了包装材料和包装工艺对新鲜羊肉货架寿命的影响.     

气调包装对鲜切猕猴桃和木瓜贮藏品质的影响

采用以托盘盛装、上覆 PP 塑料薄膜的形式,对鲜切猕猴桃和木瓜组合拼盘进行了气调包装。 在 5 ℃ ,相对湿度 90% 的环境下,研究了 MAP1(3% O2 ,8% CO2 ,89% N2 )、MAP2(70% O2 ,30% N2 )、MAP3(80% O2 ,20%N2)3 组气调包装对鲜切猕猴桃和木瓜切面颜色、硬度、可溶性固形物含量、可滴定酸及 Vc 含量等指标的影响,并与空白组进行了对比。 结果表明,70% ~ 80% 的高氧条件对鲜切木瓜和猕猴獭娲盘保鲜效果最好,并且延长了它们的货架寿命。     

美军对包装货物的货架寿命管理

货架寿命包装货物是一种随着储存时间的延长将要降低品质或性能变得不可靠的经包装后的货物，对此必须规定最高储存期限，以保证在使用时有令人满意的性能。在军队内，对包装货物进行适当的货架寿命管理 有助于确保战备、节省经费和保护军事人员的健康。     

转光薄膜对绿颜色蔬菜品质影响的研究

目的延长绿颜色蔬菜的货架寿命,保护绿色蔬菜品质。方法模拟某超市果蔬区的销售环境,以鲜切西兰花为例,选择单基双能转光剂(RBI),吹制添加质量分数为0.5%,0.8%,1.2%,1.5%,2.0%的低密度聚乙烯(LDPE)薄膜。对转光薄膜的气体透过性和光学性能进行测试,分别将添加不同含量单基双能转光剂的LDPE薄膜包装鲜切西兰花,并置于模拟超市的光照环境下,测定试验样品的质量、维生素C含量、叶绿素含量等变化,并对试验样品进行感官评价。结果对比超市现有绿颜色蔬菜的包装薄膜,在LDPE薄膜中添加适量转光剂可以达到保护鲜切西兰花品质、延长其货架寿命的效果。结论添加质量分数为1.2%单基双能转光剂的低密度聚乙烯薄膜的保鲜效果最好。     

控制空气成份的包装

控制空气成份的包装(CAP)将为许多新鲜度要求高的食品开辟新的包装途径。这种包装也被称为空气改进的包装(MAP),使食品处于能减慢腐败的最佳混合气体之中来延长大量新鲜食品的货架寿命。     

猕猴桃货架期间品质动力学及寿命预测模型

目的研究货架期间猕猴桃的品质动力学变化特性与寿命。方法以"秦美"猕猴桃为实验材料,在温度为4,10,20℃下进行货架试验,测定猕猴桃质量损失率、硬度、可溶性固形物含量、可滴定酸含量、色值(C~*,L~*)的变化,利用Arrhenius方程建立相应品质指标的动力学模型,经恒等变形后得到货架寿命预测加权模型,并对模型进行验证。结果低温可以明显延缓猕猴桃在货架期间品质的降低,其品质变化均符合零级动力学方程;通过对比货架温度和时间对各品质指标的影响可知,货架时间均大于货架温度;综合上述品质指标构建的货架寿命预测加权模型,其相对误差在±10%以内,精确度较高。结论在温度为4～20℃范围内,可依据加权模型对猕猴桃的货架寿命进行准确预测。     

贮藏温度及包装薄膜对青菜品质的影响

研究了不同贮藏温度和薄膜包装袋对青菜采后贮藏期间生理品质变化的影响,测定了薄膜的透气率和青菜的失重率、呼吸强度、维生素C含量,并进行了感官评价.研究结果表明,低温贮藏和薄膜包装的结合可以有效地抑制青菜的呼吸速率,减少营养成份的损失,延长青菜的货架寿命.同时,使用LDPE无孔密实袋(0.04mm)包装效果最佳.     

鲜切香芋不同包装处理的贮藏效果及其生化变化

以粤北北乡香芋为试材,研究鲜切香芋在不同包装材料下的贮藏效果及生化变化.结果表明,在4℃贮藏温度下,与对照(普通塑料薄膜包装)、聚乙烯塑料薄膜(PE)包装相比,贮藏的前12天,真空包装(VP)能较好地保持鲜切香芋的可溶性固形物含量(TSS)和淀粉含量,褐变度、丙二醛(MDA)含量和多酚氧化酶的活性较低,而超氧化物歧化酶活性较高.随着贮藏时间延长,聚氯乙烯塑料薄膜(PVC)包装的鲜切芋头,酚类物质含量及丙二醛(MDA)含量低于其他包装,超氧化物歧化酶(SOD)活性最高,TSS和淀粉含量、多酚氧化酶(PPO)活性与VP处理的接近.总体看来,VP处理适合鲜切芋头的短期低温贮藏,PVC包装适合鲜切芋头的较长期贮藏.     

Effect of Storage in a Low Oxygen Gas Atmosphere on Colour and Sensory Properties of Pork Loins

The objective of this study was to examine the quality characteristics of packaging materials and packaging units, and the viability and acceptability of the colour and sensorial properties of fresh pork meat during storage in low oxygen and high carbon dioxide modified atmosphere packaging up to 16 days at two temperatures (0°C and 4°C), as well as the sensorial properties of cooked meat. Packaging materials had good mechanical and barrier properties and were suitable for packaging in selected atmosphere. The concentration of oxygen during the whole storage period was less than 0.5% at both temperatures. The proportion of red colour (a*) was successfully maintained although the colour was slightly darker (L*) and the sensory value was lower when evaluated at the end of the storage period. Based on the obtained results and discussion, it can be concluded that samples packaged in a modified atmosphere with 40% CO₂ and 60% N₂ can be stored at 0°C for 15 days and at 4°C for 10 days. Samples had a good sensory quality until the 16th day, with the best results achieved on the 7th day. Copyright © 2013 John Wiley & Sons, Ltd.     

包装调控方式对冷鲜鲟鱼肉微生物的抑制作用

目的研究3种包装调控方法对冷鲜鲟鱼肉微生物抑制作用及品质的影响。方法以市售冷鲜鲟鱼肉为研究对象,结合微生物指标、感官指标和化学指标,分别研究不同浓度ε-聚赖氨酸保鲜垫片内置、ε-聚赖氨酸/壳聚糖抗菌膜包覆和气调包装微环境控制等3种不同包装调控方式对冷鲜鲟鱼肉品质的影响。结果ε-聚赖氨酸质量浓度为5 g/L的保鲜垫片内置于包装盒中,以ε-聚赖氨酸浓度为0.5 mg/mL的溶液制成的抗菌膜包覆鲟鱼块以及CO2,N2的体积分数分别为30%与70%的气调微环境等3种包装方法能够有效抑制冷鲜鲟鱼肉中微生物的增殖;且3种包装调控方法集成施加后,可将4℃冷藏下冷鲜鲟鱼肉的货架期延长4d。结论 3种包装调控方法能有效地抑制冷鲜鲟鱼肉微生物的增殖,3种包装方法集成施加后能更好地维持冷鲜鲟鱼肉的品质。     

Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork

The effects of chitosan coating and vacuum packaging on the quality and shelf‐life of retail packaged grilled pork in a PVDC/nylon pouch during refrigerated storage at 2 ± 1°C were investigated. Grilled pork without chitosan coating and packaged in 100% air was used as the control sample. Firmness, pH, colour, peroxide values, microbial population and shelf‐life (as determined by sensory characteristics) of the samples were determined during the storage. The results showed that colour, peroxide values and microbial population coincided with sensory characteristics. The delayed growth of microbes in vacuum packaging can be attributed to inhibition by low levels of O₂. Chitosan coating was shown to minimize oxidation, as reflected by the peroxide values, colour changes and microbial counts of the samples. Vacuum‐packaged chitosan‐coated grilled pork showed negligible microbial growth and was found to be organoleptically acceptable throughout the storage period. Chitosan coating along with vacuum packaging provided a type of active packaging to maintain quality and extend the shelf‐life of grilled pork. Copyright © 2006 John Wiley & Sons, Ltd.     

Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage

Hinokitiol (β‐thujaplicin, volatile oil extracted from the wood of Hiba arborvitae [Thujopsis dolabrata var. hondae], cypress family) is a natural preservative, antimicrobial, and chelating agent, used to prevent decay and extend the shelf life of fruits and vegetables. In the present study, we used nonwoven rayon sheets impregnated with hinokitiol to conduct packaging studies. Mature green tomatoes var. “KEK‐1” were packaged under three packaging conditions, ie, modified atmosphere packaging (MAP), MAP + hinokitiol (MH), and perforated film package (as control), and their quality attributes were compared during storage. The packaging materials used were low‐density polyethylene (LDPE) film (40 μm) and fresh sheets of nonwoven rayon impregnated with hinokitiol. O₂ in the MAP packaged tomatoes were retained throughout the storage period (3% to 5% O₂). Results showed that MH had slightly improved quality attributes throughout the storage period when compared with MAP alone. Expression levels of LeACS, LeADH, and LeTBG4 genes were higher in 5 and 9 days of control when compared with MAP and MH. “KEK‐1” tomatoes had longer shelf life under MAP and MH packaging and maintained the quality at 15°C. Hence, the effect of the MAP with bioactive packaging treatments could be effective in the future application for the extension of shelf life and quality of fruits and vegetables.     

氩气MAP技术在樱桃保鲜包装中的应用

研究了氩气MAP与不同预处理组合对樱桃常温保鲜性能的影响,并与自然气调包装的保鲜效果进行了比较.结果表明,在相同的包装薄膜(LDPE袋)内,相同的包装期限,氩气MAP能有效的抑制樱桃的腐烂,降低樱桃果实中水分子的活力,延长了樱桃的货架寿命.其中,涂膜结合氩气MAP对樱桃的保鲜效果最佳.     

Use of Sodium Lactate and Modified Atmosphere Packaging for Extending the Shelf Life of Ready‐to‐Cook Fresh Meal

In this work, the combined effects of sodium lactate and modified atmosphere packaging (MAP) in extending the shelf life of a ready‐to‐cook fresh skewer, made up of raw pork chops and semi‐dried vegetable mix (i.e. zucchini, peppers and tomatoes), were investigated. In the first experimental step, a sodium lactate solution was used to dip pork chops at three different concentrations: 20, 40 and 60% w/w. The second part of the work was focused on the use of MAP. In particular, the following MAPs were tested: MA1 (50%O₂/30%CO₂/20%N₂), MA2 (70%O₂/30%CO₂), MA3 (30%O₂/70%CO₂) and MA4 (30%O₂/30%CO₂/40%N₂). Finally, the optimal concentration of sodium lactate and the best gas composition were combined. The samples were stored at 4 °C; their microbial and sensory qualities were monitored along the entire observation period. The results indicate that the shelf life of the investigated ready‐to‐cook meal can be extended by approximately 83%, if compared with the control skewer packaged in air. The best preservation strategy is the combination of dipping of meat pieces in 40% sodium lactate solution and packaging under MA1. Copyright © 2014 John Wiley & Sons, Ltd.     

菠菜常温气调包装研究

为在常温下保持菠菜的品质,延长其货架期,研究了气调包装对菠菜的保鲜效果。采用4种不同的配比的O2,CO2,N2混合气体对菠菜进行包装,置于常温下贮藏,定期间隔2d检测菠菜的失重率、呼吸速率、VC含量、叶绿素含量及感官指标的变化情况。实验结果表明:在常温下,当混合气体体积分数配比为10%O2+10%CO2+80%N2时,菠菜的保鲜效果较好,在此条件下菠菜的货架寿命可达8d。     

Prediction of plastic film thickness based on gas permeability and validation with ‘Kyoho’ table grapes for optimal modified atmosphere packaging

Modified atmosphere packaging (MAP) storage has become a useful technique for extending the shelf life of fruit and vegetables. However, the success of MAP depends on many factors, including types of fresh products, storage conditions, and the characteristics of the packaging films. To achieve the optimal gas composition in the package headspace and improve the postharvest quality of fresh produce, the packaging film with appropriate barrier properties needs to be selected. This study aimed to predict the film thickness by applying produce respiration rate and package film permeability data measured in given product weight and storage conditions. An available film (eg, 25‐μm‐thick low‐density polyethylene) was used to pack fresh produce, and the respiration rate of fresh produce and in‐package O₂ and CO₂ concentrations at steady state were measured. Permeability of the film was calculated based on mass balance, and the thickness of the film could be predicted if the recommended target O₂ and CO₂ concentration was obtained from the literature. To validate the predicted thickness value, an experiment was conducted by packaging fresh table grapes in bags of the predicted thickness. The effect of packaging with different film thicknesses on the quality of the fruit was determined. The results showed good agreement between the predicted and the experimental in‐bag O₂ and CO₂ concentrations, and the MAP with predicted thickness (90 μm) film was more effective in maintaining postharvest quality of grapes during low‐temperature storage than the thinner films (30 and 60 μm) and the control.     

面制食品的保质技术研究

面制食品种类繁多,已成为国民生活的必需品,而其在储存过程中会因易受微生物的侵袭而导致腐败变质,还会因内部成分发生老化而严重影响其品质.现有面制食品保质技术主要有低温冷藏、气调包装、改善加工技术等.低温冷藏可有效控制面制食品中水分的散失,抑制微生物生长繁殖,但会影响面制品的口感及风味;气调包装可以抑制霉菌等微生物的生长,但对于醋酸菌、乳酸菌等可进行无氧呼吸的微生物无抑制作用;加工技术通过改善面制食品本身的品质,延长面制食品的保质期,但工业化的保质包装技术较难实现.天然植物精油富含芳香族化合物、萜类化合物、脂肪族化合物等抑菌成分,且具有无毒、无害、纯天然等特点,因此,将成为面制食品保质的新方向.