【摘要】 采用CO2或O2的单因素实验,以及CO2、O2和N2三种气体复合对冷却猪肉的保鲜护色效果进行研究。结果表明,CO2抑菌浓度为40%~50%,浓度进一步提高,抑菌效果不明显;O2浓度为大于60%,冷却肉的颜色较好。采用{3,3}单形重心设计实验,研究CO2、O2和N2三种气体的协同保鲜效果,最佳的冷却猪肉气调包装混合气体比例为50%CO2/40%O2/10%N2,虽肉色较暗,但可大大延长了冷却肉的货架期,贮存21d期间菌落总数5.3lgcfu/g;还选定了一种混合气体比例为30%CO2/60%O2/10%N2,可在14d内保持肉色鲜红。更多还原

【Abstract】 The experiment was studied firstly with six various concentrations CO2 and O2 in packaging tray. The results showed the concentration of 40%~50% CO2 in packing atmospheres played a role in delaying odor changes as it considerably inhibited microbial growth. The concentration of 60% O2 in packing atmospheres could increase the color stability and made meat appear attractive bright red. The experiment design of {3,3} monotype barycenter was showed that the growth of microorganism on the chilled pork packaged in the atmosphere containing 50% CO2/40% O2/10% N2 was inhibited perfectly and the shelf life of pork was extended to 21 d. In addition, the chilled pork packaged in the atmosphere containing 30% CO2/60% O2/10% N2 appeared red color until the 14 day of storage.更多还原