四川农业大学学报 ›› 2004, Vol. 22 ›› Issue (01): 62-65.doi: 10.16036/j.issn.1000-2650.2004.01.017

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真空包装和天然保鲜剂对冷却保存猪肉的保鲜效果

李诚1, 廖敏1, 刘子雄1, 敖晓琳1, 刘书亮1, 杨勇1, 席毅杰2   

  1. 1. 四川农业大学 信息与工程技术学院, 四川 雅安 625014;
    2. 四川省井研食品责任有限公司, 四川 井研 613100
  • 收稿日期:2003-10-31 出版日期:2004-03-31 发布日期:2017-03-04

Fresh Keeping Effect of Vacuum Packaging and Natural Preservativeson Chilled Fresh Pork Meat During Refrigeration Storage

LI Cheng1, LIAO Min1, LIU Zi-xiong1, AO Xiao-lin1, LIU Shu-liang1, YANG Yong1, XI Yi-jie2   

  1. 1. College of Information and Engineering Technology, Sichuan Agricultural University, Yaan 625014, Sichuan, China;
    2. Jingyan Food Co. Ltd, Jingyan 613100, Sichuan, China
  • Received:2003-10-31 Online:2004-03-31 Published:2017-03-04

摘要: 对鲜猪肉分别用天然保鲜剂处理加PE塑料袋包装、PE/PA塑料袋真空包装和保鲜剂处理加PE/PA塑料袋真空包装,与PE塑料袋包装对照,研究其在0~4℃冷却保存条件下不同处理方式的保鲜效果。每隔2d对猪肉进行感官评定、测定其TVB-N值、菌落总数,并进行球蛋白沉淀试验,以判定猪肉新鲜度的变化。结果表明:保鲜剂处理和PE/PA塑料袋真空包装均明显延长冷却鲜猪肉的保存期,两者同时应用效果更好。

关键词: 猪肉, 冷却保存, 保鲜剂, PE包装, PE/PA真空包装

Abstract: Fresh pork meat stored at 0~4℃ were treated with following several ways:PE packaging; PE packaging with preservatives; PE/PA vacuum-packaging; PE/PA vacuum-packaging with preservatives. During refrigeration storage, every three days, sensory evaluation was performed, TVB-N values and total bacterial accounts were determined, and protein sediments was tested. The results show that the preservatives and the PE/PA vacuum-packaging both prolong the storage time of the chilled fresh pork, and that the PE/PA vacuum-packaging with preservatives do better than the others.

Key words: pork meat, refrigeration storage, natural preservatives, PE-package, PE/PA vacuum-package

中图分类号: 

  • Q959