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当前位置: 首页 > 文章 > 高氧及CO_2气调包装对冷鲜猪肉品质的影响 肉类研究 2016,30 (11) 16-21
Position: Home > Articles > Effects of High Oxygen and Carbon Dioxide Modified Atmosphere Packaging on the Quality of Chilled Pork MEAT RESEARCH 2016,30 (11) 16-21

高氧及CO_2气调包装对冷鲜猪肉品质的影响

作  者：
李素;赵冰;张顺亮;潘晓倩;周慧敏;陈文华;曲超;李家鹏
单  位：
北京食品科学研究院中国肉类食品综合研究中心肉类加工技术北京市重点实验室
关键词：
气调包装;冷鲜猪肉;品质;理化性质;货架期
摘  要：
为了提高冷鲜肉贮藏品质,延长其货架期并拓宽气调包装食品市场,实验以真空包装冷鲜猪肉为对照,通过对冷鲜猪肉气调包装方式在贮藏期间菌落总数、色泽、pH值、系水力、挥发性盐基氮值、感官评价及电子鼻测定的气味等指标的检测,研究CO_2及高氧气调包装对冷鲜肉贮藏品质影响。结果表明:采用适宜的气调包装可以有效地抑制微生物生长,高氧气调包装可以有效保持冷鲜肉色泽及其持水能力,气调包装中O_2/CO_2/N_2气体比例为7:2:1时冷鲜猪肉获得较好的色泽、较高的系水能力,且挥发性盐基氮值相对较低,并经电子鼻风味测试,在贮藏后期仍保持较良好气味,获得相对较高的综合评价,在4℃条件下贮藏至11 d仍有较好食用品质。
译  名：
Effects of High Oxygen and Carbon Dioxide Modified Atmosphere Packaging on the Quality of Chilled Pork
作  者：
LI Su;ZHAO Bing;ZHANG Shunliang;PAN Xiaoqian;ZHOU Huimin;CHEN Wenhua;QU Chao;LI Jiapeng;Beijing Key Laboratory of Meat Processing Technology,China Meat Research Center,Beijing Academy of Food Sciences;
关键词：
modified atmosphere packaging(MAP);;chilled pork;;quality;;physicochemical properties;;shelf life
摘  要：
In order to improve the quality of chilled meat,prolong its shelf life,and also broaden the marketability of modified atmosphere packaged meat and meat products,we studied the effects of vacuum packaging(control) and high oxygen and carbon dioxide modified atmosphere packaging(MAP) on the quality of chilled pork.Total bacterial count,color,pH value,water holding capacity(WHC),total volatile basic nitrogen(TVB-N) value,sensory evaluation were measured and flavor characteristics were determined using electric nose to evaluate the quality of chilled meat during storage.The results showed that a suitable MAP treatment could effectively inhibit the growth of microorganisms,and high oxygen MAP could effectively maintain good color and WHC of chilled fresh pork.Chilled meat packaged in an atmosphere of 70%O_2,20%CO_2 and 10%N_2 exhibited better color,higher WHC and lowerTVB-N value.Moreover,the sample maintained good flavor and gained higher overall sensory score at the late storage stage,and it had good eating quality after11 days of storage at 4 ℃.

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