食品工业科技2016，Vol.37Issue(14)：324-328,343,6.DOI:10.13386/j.issn1002-0306.2016.14.056
冰温贮藏结合不同包装方式对羊肉品质的影响
Effects of controlled freezing point combined with package on mutton quality during storage
摘要
Abstract
The effects of controlled freezing point(CFP) combined with different package modes,pallet package,vacuum package,and modified atmosphere package(MAP),respectively,on the shelf-life and quality of mutton were explored compared with traditional refrigeration.Results showed that CFP storage could significantly prolong the shelf-life of mutton(p ＜0.05).The CFP storage could maintain the favorable sensory quality and lower total bacterial count.The total bacterial count of CFP combined with MAP group was 5.67 Ig CFU/g at 19 d postmortem,which was still safety for customers.The CFP significantly reduced the pressurized water loss rate of mutton(p ＜ 0.05),and the value of controlled freezing point combined with vacuum package showed stability,so the combination could help mutton maintain stable water holding capacity.Package and storage temperature(CFP and refrigeration)had no significant influence on hardness(p ＞0.05),and the vacuum package and MAP could help mutton maintain favorable springiness under CFP storage.CFP combined with MAP made the mutton keep bright red color of for a long time.CFP combined with vacuum package or MAP proved to be conducive to maintaining the quality of mutton during storage.关键词
冰温/羊肉品质/托盘包装/真空包装/气调包装Key words
controlled freezing point/quality of mutton/pallet package/vacuum package/MAP分类
轻工纺织引用本文复制引用
杜曼婷,李培迪,李欣,李铮,陈丽,田建文,张德权..冰温贮藏结合不同包装方式对羊肉品质的影响[J].食品工业科技,2016,37(14):324-328,343,6.基金项目
国家农业科技创新工程 （）
公益性行业(农业)科研专项(201303083). （农业）
