任清杰,王建清,金政伟.低温气调包装对鲜猪肉保鲜效果的影响研究[J].包装工程,2012,33(9):33-36,48.
REN Qing-jie,WANG Jian-qing,JIN Zheng-wei.Research on Influence of Modified Atmosphere Packaging on Fresh-keeping Effect of Fresh Pork in Low Temperature[J].Packaging Engineering,2012,33(9):33-36,48. |
| 低温气调包装对鲜猪肉保鲜效果的影响研究 |
| Research on Influence of Modified Atmosphere Packaging on Fresh-keeping Effect of Fresh Pork in Low Temperature |
| 投稿时间：2012-03-06 修订日期：2012-05-10 |
| DOI： |
| 中文关键词: 低温 气调包装 抑菌剂 猪肉保鲜 |
| 英文关键词: low temperature modified atmosphere packaging antibacterial agents fresh-keeping of pork |
| 基金项目:国家“十二五”科技支撑计划项目（2011BAD24B01） |
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| 中文摘要: |
| 按5种气调方式包装新鲜猪肉，于低温（约3.79 ℃）下储存，检测了鲜猪肉挥发性盐基氮（TVB-N）含量、pH值、感官指标和包装内的气体组分含量等指标。实验结果表明：采用高氧气调包装，鲜肉货架寿命长达24 d，且能够保持猪肉的鲜红色，较适宜用于鲜肉冷链运输和货架销售；抑菌剂在低温储存环境中，能将鲜猪肉的货架寿命延长25%。 |
| 英文摘要: |
| Fresh pork was placed in low temperature (about 3.79 ℃) after packaging with five kinds of modified atmosphere packaging. Total volatile basic nitrogen (TVB-N), pH value, sensory index, O-2 and CO-2 concentration in the packaging were tested. The results showed that the shelf life of fresh pork was up to 24 days in high oxygen modified atmosphere packaging under low temperature storage which could maintain the bright red color of fresh meat and was propitious to logistics and transport, and supermarket retail; antibacterial agents increase the shelf life of fresh meat by 25% in low temperature storage environment. |
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