| 冰温结合气调及保鲜剂技术在肉制品保鲜中的应用 |
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| 引用本文： | 李建雄,谢晶.冰温结合气调及保鲜剂技术在肉制品保鲜中的应用[J].湖北农业科学,2008,47(10). |
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| 作者姓名： | 李建雄 谢晶 |
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| 作者单位： | 上海海洋大学食品学院,上海,200090 |
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| 基金项目： | 上海市科委重大科技攻关项目(07DZ19508); 上海市教委重点学科资助项目(T1102) |
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| 摘 要： | 阐述了冰温、气调及保鲜剂3种保鲜方法的原理及研究现状,并根据各自的优缺点,提出在冷鲜肉的保鲜中综合运用冰温 气调 保鲜剂的技术路线.对于大多数食品,冰温处理的货架期是普通冷藏的1.5～4.0倍.O250% CO250%或O270% CO230%的气调包装可以维持猪肉的色泽在一个理想的感官水平.用复合保鲜剂处理宰后的猪肉能有效地抑制大肠杆菌的生长繁殖、控制细菌总数的增殖、减缓TVB-N值的上升,从而延长鲜肉保质期.在猪肉宰后使用保鲜剂抑菌,运输和销售过程中使用冰温加气调能有效延长肉制品的货架期.
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| 关 键 词： | 冰温 气调包装 保鲜剂 内制品 |
Application of Superchilling Combined with Modified Atmosphere Packaging and Preservative on Preservation for Meat Products |
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| LI Jian-xiong,XIE Jing.Application of Superchilling Combined with Modified Atmosphere Packaging and Preservative on Preservation for Meat Products[J].Hubei Agricultural Sciences,2008,47(10). |
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| Authors: | LI Jian-xiong XIE Jing |
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| Institution: | LI Jian-xiong,XIE Jing(College of Food Science & Technology,Shanghai Ocean University,Shanghai 200090,China) |
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| Abstract: | The principles and actual research of superchilling and modified atmospheric packaging and preservative were ex-pounded.According to the characteristics,superchilling combined with modified atmospheric packaging and preservative in preservation of meat products was proposed.For most of foods,shelf life of superchilled food was as long 1.5 to 4 times as that of common cold storage.MAP of O250%+CO250% or O270%+CO230% could maintain the color of meat in a great level.Using the multiplex preservation could prev... |
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| Keywords: | superchilling MAP preservative meat product |
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