摘要
本文以PP、PET及镀铝等3种不同阻氧性能的包装材料为研究对象,测试其在6种温度条件下的氧气透过量;对上述3种包装的熟肉制品在3种温度条件下的菌落总数进行了变化规律研究。结果表明,3种包装材料阻氧性能随着温度的提高均呈指数形式下降;同种温度条件下,高阻氧性能的镀铝膜包装的熟肉制品的菌落总数增长情况最佳;同种包装的熟肉制品随着温度的升高,菌落总数均产生近乎同比例的较快增长,25℃时PP及PET包装的熟肉制品货架寿命仅有1d。
In this paper,three kinds of packaging materials with different oxygen resistance properties,such as PP,pet and aluminum plating,were used as the research objects to test the oxygen permeability under 6 kinds of temperature conditions,and the change rule of the total bacterial count of the cooked meat products with the above three kinds of packaging under three kinds of temperature conditions was studied.The results showed that the oxygen resistance of the three packaging materials decreased exponentially with the increase of temperature;under the same temperature condition,the growth of total bacterial count of cooked meat products packaged with aluminum film with high oxygen resistance was the best;with the increase of temperature of cooked meat products with the same packaging,the total bacterial count of cooked meat products packaged with PP and pet increased by nearly the same proportion,and the shelf life of cooked meat products packed with PP and pet at 25℃The life span is only one day.
作者
向斌
刘扬眉
XIANG Bin;LIU Yang-Mei(Jiangsu Product Quality Testing&Inspection Institute,National Center for Packing Quality Supervision and Inspection(Jiangsu),Nanjing 210007,China)
出处
《绿色包装》
2020年第12期33-36,共4页
Green Packaging
关键词
熟肉制品
包装材料
阻氧性能
货架寿命
cooked meat product
packaging material
oxygen resistance
shelf life
