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Position: Home > Articles > Application of Superchilling Combined with Modified Atmosphere Packaging and Preservative on Preservation for Meat Products Hubei Agricultural Sciences 2008,47 (10) 1212-1215

冰温结合气调及保鲜剂技术在肉制品保鲜中的应用

作  者:
李建雄;谢晶
单  位:
上海海洋大学食品学院
关键词:
冰温;气调包装;保鲜剂;肉制品
摘  要:
阐述了冰温、气调及保鲜剂3种保鲜方法的原理及研究现状,并根据各自的优缺点,提出在冷鲜肉的保鲜中综合运用冰温+气调+保鲜剂的技术路线。对于大多数食品,冰温处理的货架期是普通冷藏的1.5~4.0倍。O2 50%+CO2 50%或O2 70%+CO2 30%的气调包装可以维持猪肉的色泽在一个理想的感官水平。用复合保鲜剂处理宰后的猪肉能有效地抑制大肠杆菌的生长繁殖、控制细菌总数的增殖、减缓TVB-N值的上升,从而延长鲜肉保质期。在猪肉宰后使用保鲜剂抑菌,运输和销售过程中使用冰温加气调能有效延长肉制品的货架期。
译  名:
Application of Superchilling Combined with Modified Atmosphere Packaging and Preservative on Preservation for Meat Products
作  者:
LI Jian-xiong,XIE Jing(College of Food Science & Technology,Shanghai Ocean University,Shanghai 200090,China)
关键词:
superchilling;MAP;preservative;meat product
摘  要:
The principles and actual research of superchilling and modified atmospheric packaging and preservative were ex-pounded.According to the characteristics,superchilling combined with modified atmospheric packaging and preservative in preservation of meat products was proposed.For most of foods,shelf life of superchilled food was as long 1.5 to 4 times as that of common cold storage.MAP of O250%+CO250% or O270%+CO230% could maintain the color of meat in a great level.Using the multiplex preservation could prevent E.coli developing,control the amount of bacilli,delay TVB-N moving up,and prolong the self life of meat.Using preservative after butchering and keeping superchilling and MAP during transportation and distribution could prolong self life greatly.

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