| 冷鲜肉高氧气调保鲜包装研究 |
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| 引用本文： | 高珊珊,;王建华,;孔祥雪. 冷鲜肉高氧气调保鲜包装研究[J]. 中国印刷与包装研究, 2013, 0(6): 66-71 |
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| 作者姓名： | 高珊珊, 王建华, 孔祥雪 |
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| 作者单位： | [1]曲阜师范大学印刷学院,日照276826; [2]青岛科技大学化工学院,青岛266042 |
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| 基金项目： | 山东省优秀中青年科学家科研奖励基金-基于离子液体的纤维素抑茵膜制备新工艺研究（No.BS2012CL017）;中国博士后科学基金面上资助--基于离子液体的生物质基抑茵材料制备及抑菌性能的研究（No.2012M521298）;曲阜师范大学科研启动基金--新型抑菌包装膜制备（No.20110134）;曲阜师范大学2012年度校级科研基金一基于离子液体的纤维素抑茵包装膜制备新工艺研究（No.XJ201209） |
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| 摘 要： | 为延长冷鲜肉的货架期,本研究以PP材质托盘盛装,PP膜封盒,充入不同比例的气体成分对冷鲜肉进行气调包装.在温度4℃、湿度80％的恒定条件下,分别研究了25％ O2＋ 75％ CO2、45％O2＋55％ CO2、65％ O2＋ 35％ CO2的3种不同气体组分的气调包装对冷鲜肉的感官指标、色度、pH值和挥发性盐基氮含量等指标的影响,并且通过与大气对照组的对比,对冷鲜肉气调保鲜包装第6天的保鲜效果进行雷达直观定性分析.结果表明,65％O2＋35％ CO2组气调包装的保鲜效果明显好于其他实验组,冷鲜肉的货架期延长了6天.
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| 关 键 词： | 气调包装 冷鲜肉 保鲜 高氧 |
Research on High Oxygen Modified Atmosphere Packaging of Chilled Fresh Meat |
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| Affiliation: | GAO Shan-shan, WANG Jian-hua , KONG Xiang-xue ( 1. College of Graphic Arts, Qufu Normal University, Rizhao 276826, China ; 2. College of Chemical Engineering, Qingdao University of Science ＆ Technology, Qingdao 266042, China) |
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| Abstract: | In order to prolong the shelf life of chilled fresh meat, the chilled fresh meat was packaged by modified atmosphere packaging （MAP） which formed with PP tray and PP plastic film. In the environment of 4℃ temperature, 80% relative humidity, the effect of MPA with groups of 25%O2 ＋75%CO2,45%02 ＋55%CO2,65%02 ＋35%CO2 on the sensory indicators, color, pH and Total Volatile Basic Nitrogen （TVB -N） was studied respectively, and a comparative analysis was conducted with the blank group. By a qualitative analysis of preservation effect of the chilled fresh meat at the sixth day, the result showed that the condition of 65%02 ＋ 35%CO2was better than others for chilled fresh meat, which extended the shelf life of the meat for six days. |
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| Keywords: | Modified Atmosphere Packaging （MAP） Chilled fresh meat Preservation High oxygen |
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