摘要
用 φO2 +φCO2 =75 % +2 5 %、φO2 +φCO2 =5 0 % +5 0 %、φO2 +φCO2 =2 5 % +75 %以及空气分别对牛肉、猪肉进行充气包装 ,并于 4℃贮藏。通过感官评定及pH值、挥发性盐基氮(TVB N)、细菌总数的测定 ,研究了不同CAP(controlledatmospherepackaging)对肉类的保鲜效果。结果表明 :CAP包装对牛肉的保鲜效果优于猪肉 ;保鲜效果随O2 和CO2 的体积分数的不同而有差异 ,φO2 +φCO2 =75 % +2 5 %的气体组成对肉的护色效果较好 ,φO2 +φCO2 =2 5 %+75 %的气体组成虽然无明显护色效果 。
The effect of CAP with varying gas composition on keeping quality of fresh beef and pork was studied by inspecting of sensory evaluation?pH ?VBN values and total bacteria counter Beef and pork were packed in 0 06mm thick of PE/PET film bags filled with 75% O 2+25% CO 2,50% O 2+50% CO 2,25% O 2+75% CO 2 and air respectively at 4℃ The results showed that the effect of CAP on beef was better than on pork There were effects on keeping quality of meat with different gas composition Gas composition with 75% O 2 +25% CO 2 had a better effect on keeping color of meat, while 25% O 2 +75% CO 2 had an effect on limitation of bacteria, though it had no effect on keeping color of meat significantly
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第9期59-62,共4页
Food and Fermentation Industries
关键词
牛肉
猪肉
CAP
保鲜效果
贮藏
beef, pork, controlled atmosphere packaging, fresh keeping quality
