高氧及CO2气调包装对冷鲜猪肉品质的影响

摘要

In order to improve the quality of chilled meat, prolong its shelf life, and also broaden the marketability of modified atmosphere packaged meat and meat products, we studied the effects of vacuum packaging (control) and high oxygen and carbon dioxide modified atmosphere packaging (MAP) on the quality of chilled pork. Total bacterial count, color, pH value, water holding capacity (WHC), total volatile basic nitrogen (TVB-N) value, sensory evaluation were measured and flavor characteristics were determined using electric nose to evaluate the quality of chilled meat during storage. The results showed that a suitable MAP treatment could effectively inhibit the growth of microorganisms, and high oxygen MAP could effectively maintain good color and WHC of chilled fresh pork. Chilled meat packaged in an atmosphere of 70% O2,20% CO2 and 10% N2 exhibited better color, higher WHC and lower TVB-N value. Moreover, the sample maintained good flavor and gained higher overall sensory score at the late storage stage, and it had good eating quality after 11 days of storage at 4℃.%为了提高冷鲜肉贮藏品质，延长其货架期并拓宽气调包装食品市场，实验以真空包装冷鲜猪肉为对照，通过对冷鲜猪肉气调包装方式在贮藏期间菌落总数、色泽、pH值、系水力、挥发性盐基氮值、感官评价及电子鼻测定的气味等指标的检测，研究CO2及高氧气调包装对冷鲜肉贮藏品质影响。结果表明：采用适宜的气调包装可以有效地抑制微生物生长，高氧气调包装可以有效保持冷鲜肉色泽及其持水能力，气调包装中O2/CO2/N2气体比例为7∶2∶1时冷鲜猪肉获得较好的色泽、较高的系水能力，且挥发性盐基氮值相对较低，并经电子鼻风味测试，在贮藏后期仍保持较良好气味，获得相对较高的综合评价，在4℃条件下贮藏至11 d仍有较好食用品质。