摘要
用0.5%CO/60.4%CO2/39.1%N2(CO组)、62.8%CO2/37.2%N2(无氧组)、69.9%O2/30.1%CO2(高氧组)和真空(真空组)不同的气调成分包装冷却肉并在(1±1)℃条件下贮藏,研究MAP对其货架期和色泽稳定性的影响。结果显示,CO组在贮藏28天时仍色泽鲜红、鲜度仍在国标规定的范围内;高氧组在第一周色泽鲜红,第二周已发生褪色,并且有较强的脂肪氧化异味;无氧组和真空组在28天时虽然鲜度可保持在国标范围内,但此两组处理的色泽呈暗紫色,不是消费者所喜爱的鲜红色。
Chilled meat packaged in different modified atmosphere containing CO2, N2, O2 and CO and stored in (1±1) ℃ showed,chilled meat stored in 0.5%CO/60.4%CO2/39.1%N2 for 28 days still kept bright red and TVB-N value was lower than 20 mg/100 g. Chilled meat stored in 70%O2/30%CO2 can keep bright red for one week and then would develop strong off-odor and brown color. Chilled meat packaged in 60%CO2/40%N2 or vacuum could keep TVB-N value lower than 20 mg/100 g for 28 days, but the color would be brown or dark pink and unacceptable by consumes.
出处
《保鲜与加工》
CAS
2004年第4期8-10,共3页
Storage and Process
基金
国家"十五"科技攻关项目(2001BA501A11)
关键词
冷却肉
肌红蛋白
气调包装
chilled meat
shelf life
modified atmosphere packaging (MAP)
