冷å´è‚‰ä»¥å…¶å®‰å…¨,味美,è¥å…»ä»·å€¼é«˜ç‰ä¼˜ç‚¹åœ¨å›½å¤–的肉类市场上å€å—é’ç。但冷å´è‚‰åœ¨4℃左å³ç”Ÿäº§é”€å”®å¹¶ä¸èƒ½å®Œå…¨æŠ‘制微生物的生长ç¹æ®–,å› è€Œè´§æž¶æœŸçŸ,特别是在贮å˜å’Œé”€å”®è¿‡ç¨‹ä¸å—å„ç§çŽ¯å¢ƒå› ç´ çš„å½±å“而出现表é¢å˜è‰²çŽ°è±¡,由鲜红色转为棕è¤è‰²,ä¸èƒ½æ»¡è¶³ä»Žç”Ÿäº§,销售到消费者冷è—ä¿é²œçš„周期è¦æ±‚,å› è€Œåˆ¶çº¦äº†å†·å´è‚‰çš„å‘展。本论文以冷å´çŒªè‚‰ä¸ºè¯•éªŒææ–™,ç ”ç©¶ä¸åŒæ°”体比例的å«CO气调包装(CO-MAP)çš„ä¿é²œä½œç”¨,以åŠä¸Žå¤åˆä¿é²œå‰‚çš„ååŒä¿é²œä½œç”¨,åˆ©ç”¨å¤šä¸ªæ …æ å› åçš„ååŒä½œç”¨å»¶é•¿å†·å´çŒªè‚‰çš„货架期;ç ”ç©¶äº†CO-MAP对多ç§è…è´¥èŒçš„抑制作用,抗氧化作用和护色作用。主è¦ç ”究内容如下:1,CO/O2/CO2三ç§æ°”体ååŒä¿é²œè¯•éªŒã€‚选å–å…组ä¸åŒæµ“度的CO2å’ŒO2,å¹¶æ·»åŠ 1%浓度的CO。通过观察冷å´è‚‰åœ¨è´®è—期间å„æŒ‡æ ‡çš„å˜åŒ–,选定最适气体比例50%CO2+1%CO+49%O2,èŒè½å¯¹æ•°å€¼,pH值,æ±æ¶²æŸå¤±çŽ‡å‡è¾ƒä½Žç¬¬14dèŒè½å¯¹æ•°å€¼å°äºŽ6,并呈现自然æ£å¸¸çš„äº®çº¢è‰²ã€‚ç ”ç©¶äº†CO/CO2/N2三ç§æ°”体ååŒä¿é²œè¯•éªŒ,选定最适气体比例为50%CO2/1%CO/49%N2,既延长了冷å´è‚‰çš„货架期åˆä¿æŒäº†ç¨³å®šçš„亮红色。2,为了更好的了解CO的抑èŒå’ŒæŠ¤è‰²ä½œç”¨,选å–五组ä¸åŒçš„气体é…比。CO-MAP抑èŒæŠ¤è‰²è¯•éªŒç»“果表明:å«CO气调包装的ä¿é²œæ•ˆæžœå’Œå†·å´è‚‰è‰²æ³½çš„稳定性优于高氧气调包装;50%CO2+49%N2+1%CO组的抑èŒæ•ˆæžœä¼˜äºŽ50%CO2+49%O2 +1%CO组。与100%CO2组相比,99% CO2+1%CO组对èŒè½æ€»æ•°å’Œä¹³é…¸èŒæ•°çš„å½±å“ä¸æ˜¾è‘—;但对å‡å•èƒžèŒæ•°çš„å½±å“显著。说明CO对乳酸èŒçš„抑制作用较弱,对å‡å•èƒžèŒæœ‰ä¸€å®šçš„抑制作用。3,虽然CO-MAPå¯æ˜Žæ˜¾å»¶é•¿å†·å´çŒªè‚‰çš„货架期,但仅通过å•ä¸€æ°”è°ƒåŒ…è£…å› åæ¥æŠ‘制微生物的ç¹æ®–,控制脂肪氧化å˜åŒ–æ–¹é¢æœ‰ä¸€å®šçš„å±€é™æ€§,本试验主è¦å¯¹ç»ä¿é²œæ¶²(0.25%壳èšç³–+1%ä¹³é…¸é’ +1%乳酸+250ppmNisin)处ç†åŽçš„冷å´çŒªè‚‰è¿›è¡Œé«˜æ°§æ°”调包装和å«CO气调包装,ç ”ç©¶è¡¨æ˜ŽCO气调包装和ä¿é²œæ¶²ååŒä½œç”¨å‘挥了最佳效果,有效延长冷å´è‚‰ä¿è´¨æœŸè¾¾21d。在储å˜æœŸé—´å†…,蛋白和脂肪氧化速度最慢,说明了CO气调包装有一定的抗氧化活性。4,将气调包装应用于新鲜肉馅ä¸ã€‚试验表明:气调包装å¯ä»¥å»¶é•¿å†·å´è‚‰ç³œçš„ä¿è´¨æœŸã€‚气调包装处ç†ç»„èŒè½æ€»æ•°å¯¹æ•°å€¼,TBARS值,pH值,çº¢åº¦å€¼å’Œæ„Ÿè§‚è¯„ä»·æŒ‡æ ‡çš„å˜åŒ–显著低于对照组。CO气调包装处ç†åŽçš„肉馅,在整个储å˜æœŸé—´,æ— è®ºè‰²æ³½å’Œæ°”å‘³,以åŠå¾®ç”Ÿç‰©çš„控制方é¢éƒ½ä¼˜äºŽé«˜O2气调包装,色泽稳定性æžé«˜ã€‚综åˆè¯•éªŒç»“果表明:CO气调包装å¯ä»¥å»¶é•¿å†·å´è‚‰çš„ä¿è´¨æœŸ,å¯ä»¥ç»´æŒç¨³å®šè¯±äººçš„鲜亮色泽,并具有一定的抗微生物抗氧化活性,是一项值得推广和应用的ä¿é²œæŠ¤è‰²æŠ€æœ¯ã€‚ high O2 MAP and the result showed that the synergistic effect of CO-MAP combinated with preservative solution was significent and the shelf life was extended obviously.4. Application CO-MAP in pork patties. During strorage time, pork patties treated with CO-MAP more excellent than that treated with high O2 MAP on the aspects of colour, flavour, microorganism controlling.All the experiment showed that CO-MAP could extend the shelf life of chilled pork and keep the colour bright. At the same time the CO-MAP had the effect of antioxidant activity and it was a deserved fresh and colour keeping technique that should be extended and utilized.
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