摘要
将熟猪肉采用Nisin和姜油处理,结合60%O2+20%CO2+20%N2和80%O2+20%CO2高氧气调包装,于低温和常温条件下贮藏,研究高氧气调包装对熟猪肉制品的保鲜效果,以空气包装的熟肉制品为对照。结果表明:高氧气调包装可显著抑制熟肉制品贮藏期间菌落总数的上升和感官品质的下降,贮藏后期能有效抑制TBA值的上升,防止肉制品的氧化;0.05%乳酸链球菌素、0.08%姜油结合80%O2+20%CO2高氧气调包装,可使肉制品达到最佳的保藏效果,低温下(0～4℃)至少可以保藏28d,常温下可以保藏15d。
To explore the effects of high oxygen modified atmosphere packaging with 60% O2＋20% CO2 ＋20% N2, 80% O2＋20% CO2 on cooked pork products, cooked pork products were treated with Nisin and ginger oil, and then packaged and stored at room temperature and refrigeration. The results showed that the increase of microbial counts and the decrease of sensory quality were inhibited by high oxygen modified atmosphere packaging in pork products during storage time; that the increase of TBA value was inhibited and lipid oxidation was prevented at the late storage time;and that qualities of pork products treated with 0.05% Nisin, 0.08% ginger oil combined with 80% O2＋20% CO2 modified atmosphere packaging were kept at the best. The shelf time were extended to 28 days at refrigeration and 15 days at room temperature.
出处
《食品科技》
CAS
北大核心
2012年第7期131-135,共5页
Food Science and Technology
关键词
熟猪肉
高氧气调包装
乳酸链球菌素
姜油
贮藏
cooked pork products
high-oxygen modified atmosphere packaging
Nisin
ginger oil
storage
