不同包装方式对冷鲜鹿肉品质的影响
불동포장방식대랭선록육품질적영향
Effects of Different Packaging Methods on Quality of Chilled Deer Meat
  • 万方数据
    肉类研究 육류연구
    MEAT RESEARCH
    2014年 5期 33-36 ,共4页

    秦凤贤%胡铁军%闫晓侠%孙尧%刘晶%王朝晖%张凤宽%武军%尤丽新%于研%刘芳%马进喜%张铁华%张海峰

    진봉현%호철군%염효협%손요%류정%왕조휘%장봉관%무군%우려신%우연%류방%마진희%장철화%장해봉

    包装方式%冷鲜鹿肉%品质研究 包裝方式%冷鮮鹿肉%品質研究
    포장방식%랭선록육%품질연구
    packaging methods%chilled deer%quality
    用出水率、菌落总数、挥发性盐基氮及pH值为指标，研究真空热缩包装、气调包装、真空贴体包装三种不同包装方式对冷鲜鹿肉在（0±2）℃条件下品质的影响。实验结果显示，在相同的冷藏条件下，真空热缩包装的鹿肉品质最佳，保鲜效果最好，产品的保质期最长达（70 d），气调产品色泽最好但包装保质期最短（7 d）。
    용출수솔、균락총수、휘발성염기담급pH치위지표，연구진공열축포장、기조포장、진공첩체포장삼충불동포장방식대랭선록육재（0±2）℃조건하품질적영향。실험결과현시，재상동적랭장조건하，진공열축포장적록육품질최가，보선효과최호，산품적보질기최장체（70 d），기조산품색택최호단포장보질기최단（7 d）。
    Sensory evaluation, total bacterial count, total volatile basic nitrogen (TVBN) and pH were measured on fresh deer meat packaged and then stored at (0 ± 2) ℃ to evaluate the effects of three packaging methods, vacuum thermal shrinking, modified atmosphere and vacuum cling packaging, on the quality of chilled deer meat. Our experimental results showed that under the same refrigerated storage conditions, vacuum thermal shrinking packaging was the most effective to preserve the quality of chilled deer meat, giving rise to the most prolonged storage life (up to 70 d), while modified atmosphere packaged product showed the best color but the shortest storage life (only 7 d).
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