文章摘要
董同力嘎,张晓燕,王立立,苏琳,段艳,靳烨,赵黎.PPC/PVA/PPC复合膜制备及其在冷鲜肉包装的应用[J].包装工程,2014,35(13):19-23,55.
DONG Tungalag,ZHANG Xiao-yan,WANG Li-li,SU Lin,DUAN Yan,JIN Ye,ZHAO Li.Preparation of PPC/PVA/PPC Multilayer Film and Its Application in Chilled Meat Packaging[J].Packaging Engineering,2014,35(13):19-23,55.
PPC/PVA/PPC复合膜制备及其在冷鲜肉包装的应用
Preparation of PPC/PVA/PPC Multilayer Film and Its Application in Chilled Meat Packaging
投稿时间:2013-01-20  修订日期:2014-07-01
DOI:
中文关键词: 冷鲜肉  改善气氛包装  聚碳酸亚丙酯  聚乙烯醇  复合膜
英文关键词: chilled meat  modified atmosphere packaging  poly (propylene carbonate)  poly(vinyl alcohol)  multilayer film
基金项目:国家自然科学基金(51163010); 第四十八批中国博士后科学基金面上资助
作者单位
董同力嘎 内蒙古农业大学 呼和浩特 010018 
张晓燕 内蒙古农业大学 呼和浩特 010018 
王立立 内蒙古农业大学 呼和浩特 010018 
苏琳 内蒙古农业大学 呼和浩特 010018 
段艳 内蒙古农业大学 呼和浩特 010018 
靳烨 内蒙古农业大学 呼和浩特 010018 
赵黎 厦门长塑实业有限公司 厦门 361026 
摘要点击次数:
全文下载次数:
中文摘要:
      目的 使用完全可降解聚碳酸亚丙酯(PPC)和聚乙烯醇(PVA)制备高阻氧 PPC/PVA/PPC 复合膜, 对冷鲜肉进行充气包装, 评估其货架期。 方法 对 PPC/PVA/PPC 复合膜的阻隔性进行测定, 并选用常用的 PA/PE 膜和 PE 保鲜膜做对照, 对冷鲜肉进行充气包装(O( 2 50%), CO( 2 25%), N( 2 25%))。 通过对感官评定、pH 值、汁液流失率、挥发性盐基氮和菌落总数等指标的测定来确定冷鲜肉的货架期。结果 由 PPC/PVA/PPC 膜和 PA/PE膜包装的冷鲜肉货架期均可达到 23 d,且pH值为一级鲜度,与 PA/PE膜相比 PPC/PVA/PPC 膜的汁液流失率略小些。 结论 PPC/PVA/PPC 膜完全可以代替PA/PE 膜来延长冷鲜肉的货架期。
英文摘要:
      Objective In this study, the high barrier PPC/PVA/PPC 3-layer film was prepared using the completely degradable poly(propylene carbonate)(PPC) and poly(vinyl alcohol)(PVA), and used as the modified atmosphere packaging material for the chilled meat packaging to estimate its shelf life. Methods The oxygen and water permeability of PPC/PVA/PPC film were explored. The chilled meat was packaged with PPC/PVA/PPC film MAP; O( 2 50%), CO( 2 25%), N( 2 25%), PA/PE film and PE wrap. Then, the total bacterial count, TVB-N, drip loss and pH of the chilled meat were tested during cold storage to determine their shelf life. Results The results showed that the shelf life of chilled meat packaged by PPC/PVA/PPC and PA/PE films could reach 23 days. During the storage time, the pH of PPC/PVA/PPC and PA/PE films were at freshness grade I. However, compared with PA/PE film, the drip loss of chilled meat packaged by PPC/PVA/PPC film was lower. Conclusion PPC/PVA/PPC film can completely replace the PA/PE film to prolong the shelf life of chilled meat.
查看全文   查看/发表评论  下载PDF阅读器
关闭

关于我们 | 联系我们 | 投诉建议 | 隐私保护 | 用户协议

您是第20809920位访问者    渝ICP备15012534号-2

版权所有:《包装工程》编辑部 2014 All Rights Reserved

邮编:400039 电话:023-68795652 Email: designartj@126.com

    

渝公网安备 50010702501716号