【摘要】 猪肉在 0～ 4℃冷却条件下 ,采用空气、真空、气调等不同包装方式进行保鲜试验 ,通过测定冷却肉的菌落总数、pH值、TVB N值以及颜色、气味等感官指标 ,对冷却肉的颜色与防腐效果进行了比较和研究。结果表明 :O2 70 % ,CO2 3 0 %和O2 5 0 % ,CO2 5 0 %气调包装猪肉的保鲜效果较真空包装和空气包装好 ,货架期可延长 6d。更多还原

【Abstract】 This paper discussed an experiment on pork preservation by different packaging at cooling condition ranging from 0℃ to 4℃. The studied parameters included total microorganism count, pH, TVB N value, color, and odor. Comparison and research on the effect of color-protection and preserving freshness of packaged pork lead to a conclusion that the general effect on pork preservation by MAP packaging with O 2 70%∶CO 2 30% or O 2 50%∶CO 2 50% is better than vacuum packaging and air packaging.更多还原