摘要
研究了气调包装与复合天然保鲜剂联合使用对冷却牛肉保鲜的效果。将复合保鲜剂与高氧浓度的各种气调包装协同使用,并且在(4±1)℃条件下贮藏,以真空包装为对照,对牛肉菌落总数、pH值、挥发性盐基氮、液汁流失率、嫩度、弹性、色泽等指标进行检测分析,确定了延长牛肉货架期的较佳条件为:气调包装气体体积分数为70%O2/20%CO2/10%N2,复合保鲜剂为质量分数1%壳聚糖/0.2%茶多酚。
After researching the effect to chilled beef by using both modified atmosphere packaging（MAP） and composite natural preservative,stored the beef under（4±1） ℃ by using composite preservative with various MAPs in high oxygen concentration.Taking vacuum packaging as comparison,monitored and analyzed indexes of beef,such as total bacterial count,pH value,total volatile basic nitrogen,drip loss rate,tenderness,elasticity and color etc.The results have proved that： the best condition for extending the shelf life of beef is when gas volume fraction of MAP is 70% O2/20% CO2/10% N2 and composite preservative contains 1% of chitosan and 0.2% of tea polyphenol.
出处
《包装工程》
CAS
CSCD
北大核心
2010年第13期1-6,27,共7页
Packaging Engineering
基金
国家"十一五"科技支撑计划项目(2007BAD52805)
关键词
牛肉
气调包装
天然保鲜剂
beef
modified atmosphere packaging
natural preservative
