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当前位置: 首页 > 文章 > 调理配料对MAP包装生鲜猪肉保鲜效果的影响 食品科学 2013,34 (16) 347-352
Position: Home > Articles > Effect of Marination Ingredients in Preserving the Quality of Modified Atmosphere Packaged Fresh Pork during Cold Storage FOOD SCIENCE 2013,34 (16) 347-352

调理配料对MAP包装生鲜猪肉保鲜效果的影响

作  者：
阮贵萍;格桑卓玛;田甜;张迎阳;章建浩
单  位：
国家肉品质量安全控制工程技术研究中心;国家肉品质量安全控制工程技术研究中心,教育部肉品加工与质量控制重点实验室,农业部农畜产品加工与质量控制重点开放实验室,南京农业大学食品科技学院
关键词：
生鲜猪肉;调理;气调包装;菌落总数;交互作用
摘  要：
以新鲜猪肉为原料,研究食盐、复合香辛料、料酒添加量作为正交试验因素的生鲜调理猪肉在MAP包装条件下的感官卫生指标的变化。结果表明:生鲜猪肉调理后菌落总数、pH值有显著下降(P<0.05),在4℃贮藏过程中,这两个指标均逐渐上升,至5d时,达到国家二级生鲜猪肉标准水平。红度值(a*值)逐渐下降,货架期(5d)内仍在可接受范围内。食盐与复合香辛料以及料酒含量对菌落总数的影响有显著交互作用(P<0.01),综合菌落总数和pH值为目标函数的回归优化结果,最终得出配方为食盐1.8%、复合香辛料1.5%、料酒8%。
译  名：
Effect of Marination Ingredients in Preserving the Quality of Modified Atmosphere Packaged Fresh Pork during Cold Storage
作  者：
RUAN Gui-ping,GESANG Zhuo-ma,TIAN Tian,ZHANG Ying-yang,ZHANG Jian-hao(National Center of Meat Quality and Safety Control,Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Key Laboratory of Food Processing and Quality Control,Ministry of Agriculture,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
关键词：
fresh meat;marination;modified atmosphere packaging;total bacterial count;interaction
摘  要：
This study aimed to investigate the effect of three marination ingredients including salt,composite spices and cooking wine on the sensory and microbial quality of modified atmosphere packaged(MAP) fresh pork meat during storage at 4 ℃.Results showed that fresh pork exhibited a significant reduction in total bacterial count and pH after marination(P < 0.05).During storage at 4 ℃,gradual increases were observed for these two indicators and on the 5th day,they met the national standards for level 2 of fresh pork.Red value gradually decreased but it was still acceptable within the shelf life(5 days).There were significant interactions among salt,compound spices and cooking wine concentration on total bacterial count(P < 0.01).According to comprehensive regression analysis of pH and total bacterial count,the optimal maridate consisted of salt 1.8%,composite spices 1.5% and cooking wine 8%.

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