包装材料对高氧气调包装冷鲜肉品质变化的影响.pdfVIP

※包装贮运 食品科学 2012, Vol. 33, No. 08 313 姚艳玲，贺稚非 * ，李洪军，袁先群 (西南大学食品科学学院，重庆 400716) ：气调包装能有效延长冷却肉的货架期，但是不同阻隔性的包装材料对冷却肉的保质期影响差异显著，因 此选用 3 种不同阻隔性的包装材料，对冷鲜肉进行高氧气调包装(35% CO2 、65% O2) ，测定冷鲜肉在贮藏期的菌 落总数、大肠菌群、色泽、挥发性盐基态氮、汁液流失率和 pH 值等指标，观察不同阻隔性的材料对冷却肉货 架期品质的影响。结果表明：高氧包装条件下，高阻隔材料包装的冷却肉在贮存 10d 菌落总数已经超标，pH 值 在贮存期内处于二级鲜肉的范围内；中阻隔包装材料包装的冷却肉菌落总数对数值在保质期内未超过 6(lg(CFU/g))， 但是肉色保持的较好，感官评价相对较好，但是汁液流失较大；低阻隔包装材料低阻隔性的包装材料菌落变化最 大，13d 时菌落总数对数值达到6.46(lg(CFU/g)) ，肉的色泽相对较差，气味和总体可接受性也较差，因此，中阻 隔性包装材料效果较好。 冷鲜肉；包装材料；气调包装 Effect of Packaging Materials with Different Barrier Properties on Quality Changes of High-Oxygen Modified Atmosphere Packaged Chilled Pork during Cold Storage YAO Yan-ling ，HE Zhi-fei* ，LI Hong-jun ，YUAN Xian-qun (College of Food Science, Southwest University, Chongqing 400716, China) Abstract ：Packaging materials with good barrier properties can effectively extend the shelf life of meat. Chilled meat with modified atmosphere packaging (MAP) has different shelf lives because of the complexity of gas ratio and the diversity of packaging materials. In our present study, chilled pork was packaged under high-oxygen MAP (35% CO2 and 65% O2) using three materials with different levels of barrier property (high, medium and low) and determined for total bacterial count (TBC), coliform count, color, TVB-N, drip loss and pH during cold storage in order to observe the effect of packaging materials on the shelf life and quality of chilled pork. The results showed that the total plate count of meat packaged with high barrier material (PET/CPE film) after 10 days of storage exceeded food safety standards. The pH was at fr