CAJ | 학술논문

本文研究了臭氧水-乙醇（75%）联合预处理结合气调包装（MAP，80％ O2+20％ CO2）[1]用于冷鲜猪肉的保鲜效果。通过以未经过臭氧水-乙醇（75%）预处理的MAP做对照组，试验研究了臭氧水-乙醇（75%）联合预处理：浓度分别为5ppm，8ppm，12ppm，15ppm，20ppm的臭氧水进行关键工序冲洗，联合乙醇（75%）进行入库前表面喷洒的不同组合方式对冷鲜猪肉气调保鲜期的影响。结果表明：臭氧水-乙醇（75%）预处理能有效减少冷鲜猪肉原始的带菌数，减缓贮藏期间细菌增殖速率和TVB-N值的增加速度，以及减缓MAP冷鲜猪肉感官品质的下降。综合分析臭氧水-乙醇（75%）联合预处理对冷鲜猪肉贮藏期间感官品质、肌肉持水力、菌落总数、TVB-N 值的影响，确定以12ppm臭氧水-乙醇（75%）联合预处理这一组合效果最好，与同条件单一乙醇（75%）预处理对照组比较，贮藏货架期延长7-13d。
본문연구료취양수-을순（75%）연합예처리결합기조포장（MAP，80％ O2+20％ CO2）[1]용우랭선저육적보선효과。통과이미경과취양수-을순（75%）예처리적MAP주대조조，시험연구료취양수-을순（75%）연합예처리：농도분별위5ppm，8ppm，12ppm，15ppm，20ppm적취양수진행관건공서충세，연합을순（75%）진행입고전표면분쇄적불동조합방식대랭선저육기조보선기적영향。결과표명：취양수-을순（75%）예처리능유효감소랭선저육원시적대균수，감완저장기간세균증식속솔화TVB-N치적증가속도，이급감완MAP랭선저육감관품질적하강。종합분석취양수-을순（75%）연합예처리대랭선저육저장기간감관품질、기육지수력、균락총수、TVB-N 치적영향，학정이12ppm취양수-을순（75%）연합예처리저일조합효과최호，여동조건단일을순（75%）예처리대조조비교，저장화가기연장7-13d。
Effects of modified atmosphere packaging (80% CO2+20% O2)combined with ozonated water-ethanol treatment on keeping chilled fresh pork quality were studied. Chilled fresh pork were treated by ozonated water in 5,8,12,15,20ppm separately,and disinfected by ethanol (75%). After being treated by ozonated water-ethanol, it was showed that original bacteria count in chilled fresh pork was evidently reduced. TVB-N value was slowed pro-moting and sensory quality was well controlled. Based on the evaluation of effect of ozonated water-ethanol treat-ment potency on sensory quality, total bacteria count, TVB-N value, peroxide number and water holding capacity of the chilled fresh pork during MAP storage, it could be concluded that 12ppm ozonated water-ethanol(75%) coalition treatment was the best one for keeping the chilled fresh pork quality. Shelf life of the chilled fresh pork could be extended 7 to 13 days, compared with the untreated group(CK group).