摘要
新鲜猪肉经保鲜液处理,采用7种材料包装,经真空和普通包装后,在室温下放置,结果表明,PE/PP/PET复合膜经真空包装效果最好,可在20～28 ℃下保存9 d;PA/PP/PET复合膜、铝箔袋和PE/NY保鲜膜在相同条件下可保存6 d。试验还表明,同种包装材料,采用普通和真空包装,以真空包装效果最好,比普通包装可延长2～3 d,具有较为明显的优势。
7 kinds of plastic film and antistaling agent was used in pork fresh-preserving. The results showed that the vacuum packing was more better than normal packing , and could keep the park 9 days at 20～28 ℃,the PA/PP/PET film, Al and PE/NY could keep park 6 days at the same condition. It was also showed that the vacuum packing was more better than the normal packing at the same condition ,and could keep more about 2～3 days .
出处
《甘肃农业大学学报》
CAS
CSCD
2001年第3期282-287,共6页
Journal of Gansu Agricultural University
关键词
包装材料
猪肉
保鲜
保鲜效果
package material
pork
fresh- preserving
effect
