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当前位置: 首页 > 文章 > 四种不同气调包装的冷却猪肉在冷藏过程中的理化及感官变化 肉类研究 2010 (3) 52-55
Position: Home > Articles > Physical,Chemical and Sensory Changes in Four Different Modified Atmosphere Packaging on Chilled Pork in Cold Storage MEAT RESEARCH 2010 (3) 52-55

四种不同气调包装的冷却猪肉在冷藏过程中的理化及感官变化

作  者：
赵建生;柴会悦;黄现青;冯坤;赵光辉;曹翠红
单  位：
西北农林科技大学食品科学与工程学院;漯河医专二附院;河南省漯河市双汇实业集团有限责任公司
关键词：
冷却猪肉;真空包装;CO-气调包装;含氧气调包装
摘  要：
冷却猪肉分别采取真空包装、CO-MAP(CO+CO2+N2)包装、高氧-MAP(高浓度O2+CO2+N2)和低氧-MAP(低浓度O2+CO2+N2)包装后,在(4±1℃)贮存三周,每周测定各项理化指标(TVB-N和TBARS),并进行感官评定。结果表明:1)采用CO-MAP包装的冷却猪肉在贮存过程中不仅TVB-N和TBARS较低,而且红色稳定无任何异味。2)真空包装组的冷却猪肉在贮存期间TVB-N和TBARS也较低,在贮存末期呈淡紫色有轻微异味。3)含氧气调包装中,冷却猪肉的TVB-N值和TBARS值相对较高,特别是脂肪氧化加速,鲜红色泽1周后很快变为褐色,并有不良气味产生,所以含氧包装仅适合保质期在1周以内的冷却猪肉。
译  名：
Physical,Chemical and Sensory Changes in Four Different Modified Atmosphere Packaging on Chilled Pork in Cold Storage
作  者：
ZHAO Jiansheng1,2, CHAI Huiyue4, HUANG Xianqing2,3, FENG Kun2,3, ZHAO Guanghui2,3, CAO Cuihong2
关键词：
chilled pork; vacuum-packaging(VP) ; CO-MAP; O2-MAP
摘  要：
Chilled pork packaged in vacuum -packaging, CO-MAP (CO+CO2+N2) package, high-oxygen-MAP (high concentration of O2+CO2+N2) and low-oxygen-MAP (low concentration of O2+CO2+N2) were storaged at(4±1℃) for three weeks.The physical and chemical indicators (TVB-N and TBARS), and sensory evaluation were measured weekly. The results showed that: 1) Chilled pork with CO-MAP packaged during storage TVB-N and TBARS were not only low, but the red was stability and without any odor. 2) vacuum-packed group of chilled pork during storage ,TVB-N and TBARS were relatively low, at the end of storage had a slight smell odor. 3) The oxygen modified atmospherepackaging, TVB-N and TBARS of the chilled pork were relatively high, especially fat oxidation accelerated, bright red color became brown after 1 week quickly, and bad odors,it is only suitable for chilled pork with shelf-life in 1 week.

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