摘要
为提高鱼香肉丝的贮藏品质和延长其保藏期，在温度为0～4℃冷藏条件下，设4个气调处理组，探讨不同气体组分对鱼香肉丝的贮藏效果。结果显示：在17d的贮藏期内，70％CO2和30％N2对鱼香肉丝保藏效果最佳，TBARS、pH、细菌总数都较低，肉色稳定无任何异味。
In order to keep sensory quality and increase shelf-life of Fish-flavored shredded pork, the effect of controlled atmosphere （CA） on the preservation of Fish-flavored shredded pork was studied. The result showed that： The preservative effects of MAP （70% CO2＋30% N2） were the best in different packaging methods. And shelf life of Fish-flavored shredded pork was extended to 17 days compared with atmosphere packaging later.
出处
《食品科技》
CAS
北大核心
2014年第5期43-46,共4页
Food Science and Technology
基金
农业部公益性行业科研专项(201303083)
河南省高校科技创新团队支持计划项目(13IRTSTHN006)
关键词
鱼香肉丝
气调保藏
保藏期
Fish-flavored shredded pork
atmosphere preserve
storage period
