摘要
冷却猪肉采用不同浓度CO气调包装和真空包装,(4±1)℃下贮藏,研究CO气调包装对其货架期和色泽的影响。结果表明,CO气调包装肉在贮藏到第25天时,TVB-N值已超过0.15mg/g,细菌总数超过106cfu/g,与真空包装相比,并不能显著地延长肉的货架期;CO气调包装肉在贮藏期中一直保持稳定的鲜红色,不同浓度CO气调包装对肉色无显著性差异,真空包装肉呈褐色或暗紫色。
Chilled pork packaged in a modified atmosphere with CO of different concentration and vacuum were stored at （4±1）℃ to study the effect of atmosphere composition with CO on storage life and color stability, The results show that： Compared with vacuum packaging, chilled pork stored in an atmosphere with CO can not extend the shelf life remarkably, since its TVB-N value was over 0.15mg/g and the number of total microflora counts was more than 10^6cfu/g for 25 days; Chilled pork stored in an atmosphere with CO can still keep bright red, but there were no significant differences in color among atmosphere packaging with CO of different concentration, while vacuum packaged chilled pork would be brown or dark pink.
出处
《食品科技》
CAS
北大核心
2006年第11期225-227,共3页
Food Science and Technology
基金
国家"十五"科技攻关计划项目(2001BA501A11B)
关键词
一氧化碳
气调包装
冷却猪肉
货架期
carbon monoxide
modified atmosphere packaging
chilled pork
shelf life
