本文已被：浏览 12334次 下载 503次
投稿时间：2021-06-18
投稿时间：2021-06-18
中文摘要: 为研究不同包装方式对即食香肠的保鲜效果，试验采用托盘包装、真空包装以及3种不同比例的气调包装对即食香肠进行处理，并对香肠的失重率、pH值、色度值（L*值、a*值）、水分活度、水分含量、丙二醛、菌落总数以及挥发性物质等指标进行检测分析。结果显示，气调包装和真空包装能起到对即食香肠的保鲜作用并能够有效抑制微生物的生长。与托盘包装的香肠失重率相比，气调包装和真空包装即食香肠的失重率均降低5%左右。真空包装能够抑制脂质氧化，色度值相对较好，相比托盘包装丙二醛含量降低0.34 mg/kg。托盘包装组检测到最多种类的挥发性风味物质，共44种，其中包含与脂质氧化相关的酯类9种以及含量较高的带有脂肪酸败味的庚醛；50% O2+10% N2+40% CO2的气调包装组检出29种风味较好的挥发性风味物质。经过综合分析，氧气浓度为50%的气调包装具有较好的保鲜效果。
Abstract:In order to study the fresh-keeping effects of different packaging methods on ready-to-eat sausage，the weight loss ratio，pH value，chromatic values （L*value and a*value），water activity，water content，malondialdehyde content，total colony number，and volatile substances of sausage samples treated with pallet packaging，vacuum packaging，and gas （O2，N2，and CO2at three different proportions）packaging were measured and analyzed.Both gas packaging and vacuum packaging kept fresh and inhibited the growth of microorganisms.Compared with pallet packaging，gas packaging and vacuum packaging reduced the weight loss rate of ready-toeat sausage by about 5%.The sausage sample with vacuum packaging showed inhibited lipid oxidation，good color，and decreased malondialdehyde content （by 0.34 mg/kg compared with pallet packaging）.The pallet package group had the most flavor volatiles（44，including 9 esters related to lipid oxidation）and higher content of heptanal with rancid odor，while the 50% O2+10% N2+40% CO2gas packaging group was detected with only 29 flavor volatiles and had better flavor.After comprehensive analysis，the gas packaging group with 50% oxygen had better fresh-keeping effect.
文章编号：202206002 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2017YFB0305400）；四川省科技计划重点研发项目（2020-YF09-00032-SN、2020YFN0059）；四川省科技成果转移转化项目（20ZHSF0154）；四川省应用基础研究计划项目（19YYJC1846）；成都市科技局技术创新研发项目（2020-YF09-00032-SN）
引用文本：
津ICP备20000603号-1