| 包装材料对猪肉保鲜效果的影响 |
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| 引用本文： | 甘伯中. 包装材料对猪肉保鲜效果的影响[J]. 甘肃农业大学学报, 2001, 36(3): 282-287 |
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| 作者姓名： | 甘伯中 |
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| 作者单位： | 甘肃农业大学食品科学与工程系, |
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| 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。
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| 关 键 词： | 包装材料 猪肉 保鲜 影响 |
| 文章编号： | 1003-4315(2001)03-0282-06 |
The effects of pork fresh-preserving under several plastic film packaging |
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| GAN Bo-zhong. The effects of pork fresh-preserving under several plastic film packaging[J]. Journal of Gansu Agricultural University, 2001, 36(3): 282-287 |
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| Authors: | GAN Bo-zhong |
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| Abstract: | 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 . |
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| Keywords: | package material pork fresh- preserving effect |
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