包装袋阻隔性对腊肉储存期间品质的影响

为了研究包装材料阻隔性对腊肉储存期间品质的影响,本研究选取4种阻隔性不同的包装材料（普通袋PET/NY/PE、镀氧化铝袋PET/Al₂O₃/NY/PE、镀氧化硅袋PET/SiO₂/NY/PE和铝箔袋PET/AL/NY/PE）对腊肉进行真空包装,并对储存过程中水分含量、水分活度（Aw）、酸价（AV）、过氧化值（POV）、色泽、菌落总数和大肠菌群数及氨基酸含量进行测定。结果表明,普通袋的水分含量变化最大,铝箔袋水分变化最小（p<0.05）。四种包装袋的Aw前4个月增加,随后逐渐降低;普通袋包装的POV的变化显著高于镀氧化硅袋、镀氧化铝袋和铝箔袋（p<0.05）。铝箔袋的酸价增加最少,其余三种材料的酸价显著高于铝箔袋（p<0.05）。镀氧化铝袋和铝箔袋包装时色泽整体变化趋势较小。普通袋包装时菌落总数和大肠菌群增加量显著高于镀氧化铝袋、铝箔袋（p<0.05）。储存实验结束后,四种包装袋中的腊肉的各种氨基酸含量均显著增加,但两两之间无显著差异（p<0.05）。因此,铝箔袋可以有效的阻隔水分和氧气的进入,延缓腊肉储存期的品质下降,是良好的腊肉包装材料。 

The influence of barrier properties of package materials on bacon physicochemical properties during storage

In order to study the influence of different barrier properties package materials on physicochemical properties of cured meat during storage,four kinds of packaging materials with different barrier properties( PET/NY/PE,PET/SiO₂/ NY/PE,PET/ Al₂O₃/ NY/PE and PET/ AL/NY/PE) were used to package cured meat in vacuum.The moisture content,Aw,AV,POV,color,total bacteria counts,and E.coli counts of cured meat were determined.The results indicated that,the water preventing ability of PET/ NY/PE was the worst,and the PET/ AL/NY/PE was the best( p < 0.05).The Aw of cured meat packaged by four packaging materials increased at first four months,and then decreased.The POV of PET/ NY/PE was higher than PET/ SiO₂/ NY/PE,PET/ Al₂O₃/ NY/PE and PET/ AL/NY /PE significantly( p < 0.05). The AV of PET/ NY/PE,PET/ SiO₂/ NY/PE and PET/ Al₂O₃/ NY/PE was significantly higher than that of PET/ AL/NY/PE( p < 0.05). The color of PET/ Al₂O₃/ NY/PE and PET/ AL/NY/PE had small changes.The total bacteria colonies and E.coli of ET/ NY/PE increased more than PET/ Al₂O₃/ NY/PE and PET/ AL /NY/PE significantly( p < 0.05).The amino acids of cured meat packaged by four kinds of packages were significantly increased at the end of storage experiment,but there was no significant difference between four kinds of packages.Therefore,PET/ AL/NY/PE could effectively prevent the entry of water and oxygen,retard degradation of cured meat,was good packaging material.