摘要
通过研究不同包装材料在台湾香肠中的应用所引起的过氧化值、a值、b值和细菌总数的变化来综合评价其对保质期的影响。结果表明,PE/PA/EVOH/PA/LLDPE复合包装袋包装可显著抑制台湾香肠的脂肪氧化、红色的减弱和黄色的加深,而PA//改性PE则抑制效果最差。PE/PA/EVOH/PA/LLDPE材料包装的产品至第9周时,细菌总数为2.1×104cfu/g,一直未有涨袋现象产生。
Effect of compound packaging material on peroxide value, a value, b value and total viable count of Taiwan Residents sausage during storage was studied in this study. Results show that PE/PA/ EVOH/PA/LLDPE bag inhibited peroxidation more than the other three package, At 0～4℃,the total bacteria number was 2.1×10^4 without expanded package at 9th week of storage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第1期146-147,151,共3页
Science and Technology of Food Industry
关键词
台湾香肠
复合包装
货架期
Taiwan Residents sausage
compound packaging material
shelf life
