【摘要】 本文采用MAP包装技术对生鲜冷却猪肉进行气调保鲜包装,通过CO2抑菌、O2保色、理想气氛条件试验,研究不同气体比例对生鲜冷却猪肉的新鲜度等外观性状、理化指标(TVB-N、pH)、菌落总数及货架期的影响。结果表明:CO2浓度在30%～40%,O2浓度在40%～50%时对生鲜冷却猪肉有较好的气调保鲜效果。CO230%+O250%+N220%的理想气氛条件下其保质期达8d(4℃)以上,并保持良好的品质色泽。更多还原

【Abstract】 MAP(modified atmosphere packaging)used for chilled fresh pork was researched by studying it’s sensory quality,thd value of CFU& TVB-N& pH and storage-time under different atmospheres modified.The results showed that better preservative effects were:the modified atmosphere of CO2 at 30%～40% and O2 at 40%～50%.For modified atmosphere packaging (CO230%+O250%+N220%).The shelf life of chilled fresh pork could be postponed to more than 8 days (-4℃)with fresh red color.更多还原