核农学报2013，Vol.27Issue(2)：203-207,5.
气调包装对冷却肉护色保鲜效果的研究
Influence of Modified Atmosphere Packaging on Color Stabilization and Freshness Preservation of Chilled meat
摘要
Abstract
The modified atmosphere packaging, with different air compositions and different packaging materials, had significant influence on the quality of chilled meat. ( This research anglysis the effect of different inflatable proportions for carbon oxide ( CO) , carbon dioxide (CO2) and nitrogen ( N2) combined with different packaging materials on the color stability and preservation of chilled meat. The result showed that the chilled meat had best color stability and preservation property after 21 days* storage under 1% CO、25% CO2 and 74% N2. The water loss of chilled meat was only 1. 54% and the red value was the highest. With inflation composition of 1% CO 、25% CO2 and 74% N2, the bacteria total counts and TVB-N were the least in all, while the sensory attributes were the best. In addition, high barrier property packaging material could keep the color, lower the water loss and inhibit the growth of spoilage organisms. This study concluded that suitable inflation compositions of air and high barrier packaging materials could improve the color stabilization and freshness preservation of chilled meat.关键词
气调包装/冷却肉/护色/保鲜/包装材料Key words
Modified atmosphere packing/ Chilled meat/ Color stabilization/ Freshness preservation/ Packaging material引用本文复制引用
李侠,董宪兵,张春晖,王振宇,孙红梅..气调包装对冷却肉护色保鲜效果的研究[J].核农学报,2013,27(2):203-207,5.基金项目
公益性行业(农业)科研专项(200903012,201303083),国家自然科学基金(31271902) （农业）
