CAJ | 학술논문

为研究不同包装材料对烧肉品质的影响，采用不同气体阻隔性的复合包装材料对烧肉进行气调包装。采用不同的气体成分（50%CO2/50% N2、30%CO2/70% N2）及空气分别包装烧肉，在（4±1）℃条件下贮藏，定期测定烧肉的感官品质、菌落总数、挥发性盐基氮、硫代巴比妥酸等指标，确定适合烧肉气调包装的气体比例为30%CO2/70% N2。结果表明：与阻隔性能低的聚丙烯（polypropylene，PP）/PP/胶黏剂（tackiness agent，TIE）/聚酰胺（polyamide，PA）/TIE/PP/PP包装膜相比，高阻隔性的PP/TIE/PA/乙烯/乙烯醇共聚物（ethylene vinyl alcohol copolymer，EVOH）/PA/TIE/PP包装膜更能保持烧肉良好的品质，以感官品质、菌落总数为指标，烧肉的货架期延长2 d；同时在抑制微生物对蛋白质的分解、延缓脂质的氧化速度方面，高阻隔性的PP/TIE/PA/EVOH/PA/TIE/PP包装膜具有一定的优势。
위연구불동포장재료대소육품질적영향，채용불동기체조격성적복합포장재료대소육진행기조포장。채용불동적기체성분（50%CO2/50% N2、30%CO2/70% N2）급공기분별포장소육，재（4±1）℃조건하저장，정기측정소육적감관품질、균락총수、휘발성염기담、류대파비타산등지표，학정괄합소육기조포장적기체비례위30%CO2/70% N2。결과표명：여조격성능저적취병희（polypropylene，PP）/PP/효점제（tackiness agent，TIE）/취선알（polyamide，PA）/TIE/PP/PP포장막상비，고조격성적PP/TIE/PA/을희/을희순공취물（ethylene vinyl alcohol copolymer，EVOH）/PA/TIE/PP포장막경능보지소육량호적품질，이감관품질、균락총수위지표，소육적화가기연장2 d；동시재억제미생물대단백질적분해、연완지질적양화속도방면，고조격성적PP/TIE/PA/EVOH/PA/TIE/PP포장막구유일정적우세。
Sensory evaluation, total number of colonies, TVB-N value and lipid oxidation were determined and analyzed on stewedporkstoredundermodiifedatmospherepackaging(MPA)(30%CO2/70% N2and50%CO2/50% N2) and a control (normal atmosphere) at (4 ± 1)℃.Resultsshowedthatthemodifiedatmosphereconsistingof30%CO2/70% N2 was suitable for stewed pork. The quality changes of stewed pork under MAP conditions with two plastic packaging materials having different gas barrier properties were studied comparatively using low barrier membrane of PP/PP/TIE/PA/TIE/PP/PP (polypropylene, PP; tackiness agent, TIE; polyamide, PA) and high barrier membrane of PP/TIE/PA/EVOH/PA/TIE/PP (ethylene vinyl alcohol copolymer, EVOH). The high barrier membrane was more advantageous over the low barrier membrane to maintaining the quality of stewed pork and could extend the shelf life by 2 days as evaluated by sensory quality and total number of colonies. In the meantime, PP/TIE/PA/EVOH/PA/TIE/PP membrane had a better effect in inhibiting microbial decomposition of proteins and delaying lipid oxidation.