摘要
Abstract
In order to find an effective technology to prolong the shelf life of soft frozen pork in refrigerator (-8℃), four preservation technologies, treatment with ozone, ultraviolet (UV) or allyl isothiocyanate (AIT) and modified atmosphere packaging (MAP) with silicone gum film, and frozen storage at-18℃were compared for their effects on physicochemical properties of pork. Six experimental groups were designed as:controlⅠ(-8℃), control 2Ⅱ(-18℃), ozone treatment, UV treatment, AIT treatment and MAP. Sensory characteristics, color difference parameters, pH, total bacterial count, juice loss rate and TVB-N were measured at different storage time-points. MAP group exhibited high levels of water loss and was dry and cracked after 15 d of storage. AIT had the best antibacterial effect on pork. Despite being effective in inhibiting microbes, ozone and UV accelerated lipid oxidation in pork and had a side effect on pork flavor. Similar changes in pork flavor were observed between AIT treatment and storage-18℃. Collectively, our findings demonstrate that AIT is more effective than ozone and UV for preserving pork, and MAP with silicone gum film needs improvement in terms of water-hold capacity and further exploration.关键词
冰箱软冷冻/肉类/臭氧/紫外线/AIT/硅窗膜/货架期Key words
soft freezing/meat/ozone/UV/AIT/silicone gum film/shelf life分类
轻工纺织
