食品与发酵工业2013，Vol.39Issue(6)：100-104,5.
不同气调包装条件下冷却猪肉贮藏过程中的品质变化
Quality changes of chilled pork during storage with modified atmosphere package
摘要
Abstract
The effect of different atmosphere conditions,including CO2,O2 and N2,on the quality of chilled pork was studied in this paper.Total 6 combinations were selected to study the changes of total viable count(TVC),total volatile basic nitrogen (TVB-N) value,thio-barbituric acid (TBA) value,and sensory score of chilled pork during 7-day storage with modified atmosphere package (MAP).Results showed that the quality of chilled pork within different groups changes significantly.It showed that under 40％ CO2,40％ O2 and 20％ N2,the TVC of chilled pork were under the spoilage level,and the values of TVB-N and TBA were all within acceptable range.Meanwhile,the sensory evaluation was better than that of other MAP conditions.The conclusion is the combination of 40％ CO2,40％ O2 and 20％ N2 was the best.It can be used as the theoretical reference of MAP optimization for chilled pork storage.关键词
气调保鲜/冷却猪肉/挥发性盐基氮/优化Key words
MAP/ chilled pork/ TVB-N/ optimization引用本文复制引用
董庆利,邱静,姚远..不同气调包装条件下冷却猪肉贮藏过程中的品质变化[J].食品与发酵工业,2013,39(6):100-104,5.基金项目
国家自然科学基金项目(31271896) （31271896）
上海市自然科学基金项目(12ZR1420500) （12ZR1420500）
