气调包装对牛肉保鲜效果的影响.pdfVIP

中国肉类食品综合研究中心 肉类研究 2014, Vol. 28, No. 07 19 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 包装贮运 气调包装对牛肉保鲜效果的影响 郑宇轩 （通标标准服务技术（上海）有限公司，上海 201824 ） 摘  要：冷却牛肉的嫩化及保鲜问题在一定程度上制约了冷却牛肉的普及和发展，气调包装是一种通过调节和控制 食品所处环境中气体组成的保鲜方法，并在一定时间内保持相对稳定，以抑制或延缓产品的变质过程，从而达到延 长保鲜期和提高保鲜效果的目的。本实验以牛肉为包装对象，通过研究5 种不同透气性包装材料在气调包装（45% 氧气＋30%二氧化碳＋25%氮气）气体比例的充气包装方式下，每天对牛肉菌落总数、酸碱值、挥发性盐基氮值、 色泽、包装袋内气体含量的变化和剪切力进行测定分析。结果表明：以聚丙烯-聚乙烯-聚对苯二甲酸乙二醇酯的气 调包装材料效果最佳。 关键词：包装材料；牛肉；保鲜；气调包装 Effect of Modified Atmosphere Packaging on the Quality of Chilled Beef ZHENG Yu-xuan (CSTC Standards Technical Services (Shanghai) Co. Ltd., Shanghai 201824, China) Abstract: The popularization and development of chilled beef are restricted by difficulties in tenderization and preservation. Modified atmosphere packaging (MAP) is a technique used for prolonging the shelf life of foods by modifying the composition of the atmosphere in which the foods are stored, and maintaining the modified atmosphere for a given duration to inhibit or delay the deterioration of food quality. In the present study, total colony number, pH, total volatile basic nitrogen (TVB-N), color, changes in gas concentrations in packages, and shear force were daily measured on chilled beef packaged with five different gas-permeable materials in a modified atmosphere (45% oxygen + 30% carbon dioxide + 25% nitrogen) during storage. The results showed that polypropylene-polyethylene-poly (ethylene terephthalate) was the best packaging material for chilled beef. Key words: packaging material; beef; preservation; modified atmosphere packaging 中图分类号：TS251.5 文献标志码：A 文章编号：1001-8