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| Physical, Chemical and Sensory Changes in Four Different Modified Atmosphere Packaging on Chilled Pork in Cold Storage |
| ZHAO Jiansheng;CHAI Huiyue;HUANG Xianqing;FENG Kun;ZHAO Guanghui;CAO Cuihong |
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Abstract Abstract: Chilled pork packaged in vacuum -packaging, CO-MAP (CO+CO2+N2) package, high-oxygen-MAP (high concentration of O2+CO2+N2) and low-oxygen-MAP (low concentration of O2+CO2+N2) were storaged at(4?à1℃) for three weeks.The physical and chemical indicators (TVB-N and TBARS), and sensory evaluation were measured weekly. The results showed that: 1) Chilled pork with CO-MAP packaged during storage TVB-N and TBARS were not only low, but the red was stability and without any odor. 2) vacuum-packed group of chilled pork during storage ,TVB-N and TBARS were relatively low, at the end of storage had a slight smell odor. 3) The oxygen modified atmospherepackaging, TVB-N and TBARS of the chilled pork were relatively high, especially fat oxidation accelerated, bright red color became brown after 1 week quickly, and bad odors , it is only suitable for chilled pork with shelf-life in 1 week.
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Received: 30 June 2017
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2010, Vol. 24 
