摘要
为超市选择适合的牦牛肉冷藏包装方式,延长货架期,试验对比分析托盘包装、真空包装、CO低调包装和高氧气调包装的牦牛肉在超市冷藏销售期间的理化性质及烹饪效果等指标的变化。通过研究发现两种气调包装能延长货架期至15 d,真空包装延长至12 d,托盘包装延长至9 d。经烹饪加工后,高氧气调包装感官品相最佳,其次为CO气调包装、真空包装、托盘包装。该研究可以为超市冷藏牦牛肉制品的保鲜提供参考依据。
It was to select the suitable yak meat refrigerating packaging method for supermarkets and extending the shelf life.The physical and chemical properties and cooking effects of yak meat during tray refrigerating sales in tray packaging,vacuum packaging,low-profile packaging and high-oxygen packaging were compared.Changes in indicators.Through research,it was found that the two modified atmosphere packaging could extend the shelf life to 15 d,the vacuum packaging was extended to 12 d,and the tray packaging was extended to 9 d.After cooking,the high-oxygen package had the best sensory products,followed by CO-conditioning,vacuum packaging and tray packaging.This study could provide a reference for the preservation of supermarket frozen sirloin products.
作者
童光森
欧阳灿
TONG Guangsen;OUYANG Can(Sichuan Tourism College,Chengdu 610100)
出处
《食品工业》
CAS
北大核心
2020年第3期106-109,共4页
The Food Industry
基金
四川省教育厅“超市生鲜商品损耗问题与对策研究”(项目编号:16ZB0349)
川藏旅游产业竞争力提升协同创新中心“软包装即食冰片牦牛肉加工关键技术及安全评价标准体系研究”(项目编号:19CZZX09)
四川旅游学院四川少数民族饮食文化传承与传播研究团队(项目编号:18SCTUTD01)。
关键词
牦牛肉
超市保鲜
烹饪效果
包装方式
yak meat
supermarket preservation
cooking effect
packaging method
作者简介
通信作者:欧阳灿。
