气调包装中氧气含量对冷鲜猪肉品质的影响

摘要

In order to investigate the effect of O2 concentration in modified atmosphere packaging (MAP) on the quality of chilled pork meat during storage,high barrier property materials and two different gas concentration(80％ O2 + 20％ CO2 and 50％ O2 + 20％ CO2 + 30％ N2) were used in MAP packaging.The usual tray packaging was the control.The gas concentration in packaging,total number of bacteria,surface color,water-holding capacity and tenderness were measured.The results suggested that the gas ratio of the MAP groups maintained constant during storage.The 50％ O2 MAP group can prolong the shelf life of fresh pork 6 days compared with the usual tray packaging,and the shelf life of the 80％ O2 MAP group was the longest;The a* and b* value of the MAP groups is significantly higher (P ＜ 0.05) than the tray packaging group.The water-holding capacity of MAP packaging groups is lower (P ＜ 0.05) than usual tray packaging,and no significant difference between two MAP groups (P ＞ 0.05);The shear force value of the MAP groups is higher than the tray packaging group (P ＜0.05),and shear force value of the 80％ O2 MAP group is less than the 50％ O2 MAP group,but the difference is not significant (P ＞ 0.05).It was concluded that the MAP groups negatively affected meat quality such as water-holding capacity and tenderness,but it can significantly extend the shelf life of fresh pork meat,and the 80％ O2 MAP group had better preservative effect than the 50％ O2 MAP group.%为研究气调包装中氧气含量对冷鲜猪肉贮藏期间品质的影响,采用高阻隔性包装材料及两种不同气体比例(80％O2+20％ CO2和50％O2+20％ CO2+30％N2)对冷鲜猪肉进行气调包装,以托盘包装为对照,对冷鲜猪肉贮藏期间的菌落总数、色差、保水性、剪切力及包装内气体组成等指标进行检测分析.结果表明:气调包装组能够维持贮藏过程中包装盒内气体成分基本恒定;与托盘包装相比,50％O2气调包装可延长冷鲜猪肉货架期6d,80％O2气调包装冷鲜猪肉货架期更长;气调包装组冷鲜肉红度值a*、黄度值b*显著高于(P＜0.05)托盘包装组;气调包装冷鲜猪肉保水性比托盘包装差,而两气调包装组之间无显著差异(P＞0.05);贮藏过程中气调包装组剪切力值大于托盘包装组(P＜0.05),80％O2气调包装组剪切力值小于50％O2气调包装组(P＞0.05);结论:气调包装会对冷鲜猪肉保水性、嫩度等品质造成一些不良影响,但可显著延长其货架期,采用80％O2比50％O2保鲜效果更好.