【摘要】 利用不同浓度、不同溶解性的壳聚糖,以及不同气体配比的气调包装对冷却肉进行保鲜处理,比较其保鲜效果。结果表明:壳聚糖在鲜猪肉中有明显的保鲜作用,且浓度越高,保鲜效果越好;酸溶性壳聚糖的保鲜效果好于水溶性壳聚糖,2.5%的水溶性壳聚糖能使冷却肉保质期达5d左右,而1.5%的壳聚糖醋酸溶液能使保质期达到6d,但会使肉样产生酸味,影响感官。与壳聚糖相比,气调包装对冷却肉具有更好的保鲜效果,且感官质量也更好,气体配比为50%O2+25%CO2+25%N2的处理组效果最佳,能使冷却肉保质期达到7d以上;气体配比中二氧化碳的含量越高,保鲜效果越好;氧气含量超过50%以上时,肉样还具有良好的鲜红色泽。更多还原

【Abstract】 The preservative effects of chitosa ns with different concentrations an d solubility and modified atmosphere packaging(MAP)with different gas ratio on the chilled fresh pork were studied in this pap er.The result showed that chitosan hada distinct preservativ e effect.The higher concentration,the better preservationeffect.The acid -soluble chitosan had a better effect than water -soluble chitosan.The meat treated with1.5percent acid -soluble chitosan could be preserved for6days,but the meat had a sourness flav our.Comparedwithchitosan,MAPhad a better preser-vative effectandthe meathada bette r sensory quality.The meatpackaged withthe gas ratio of50%O 2 +25%CO2 +25% N2 couldbepreservedformorethan7days.ThehighertheratioofCO2 ,thebettertheeffect.Themeatpack agedwithanO 2 ratio of more than50%had a good freshredcolor.更多还原