| 真空包装和天然保鲜剂对冷却保存猪肉的保鲜效果 |
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| 引用本文： | 李诚,廖敏,刘子雄,敖晓琳,刘书亮,杨勇,席毅杰.真空包装和天然保鲜剂对冷却保存猪肉的保鲜效果[J].四川农业大学学报,2004,22(1):62-65. |
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| 作者姓名： | 李诚 廖敏 刘子雄 敖晓琳 刘书亮 杨勇 席毅杰 |
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| 作者单位： | 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 |
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| 基金项目： | 四川省"十五"科技攻关课题"肉类精深加工关键技术研究与产业化开发". |
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| 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
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| 关 键 词： | 猪肉 冷却保存 保鲜剂 PE包装 PE/PA真空包装 |
| 文章编号： | 1000-2650(2004)01-0062-04 |
| 修稿时间： | 2003年10月31 |
Fresh Keeping Effect of Vacuum Packaging and Natural Preservatives on Chilled Fresh Pork Meat During Refrigeration Storage |
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| LI Cheng,LIAO Min,LIU Zi-xiong,AO Xiao-lin,LIU Shu-liang,YANG Yong,XI Yi-jie.Fresh Keeping Effect of Vacuum Packaging and Natural Preservatives on Chilled Fresh Pork Meat During Refrigeration Storage[J].Journal of Sichuan Agricultural University,2004,22(1):62-65. |
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| Authors: | LI Cheng LIAO Min LIU Zi-xiong AO Xiao-lin LIU Shu-liang YANG Yong XI Yi-jie |
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| Institution: | LI Cheng1,LIAO Min1,LIU Zi-xiong1,AO Xiao-lin1,LIU Shu-liang1,YANG Yong1,XI Yi-jie2 |
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| 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. |
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| Keywords: | pork meat refrigeration storage natural preservatives PE-package PE/PA vacuum-package |
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