|
|
|
| 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 |
|
|
|
|
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.
|
|
Received: 30 June 2017
|
|
|
|
|
|
| [1] |
JIN Linshi, LIU Lina, JIANG Wenxiang, LI Min, DU Pengfei, CAO Jianfang, HU Peng, LIU Yaobo, WANG Weiting, ZHOU Meng. Quality Changes and Succession Pattern of Dominant Spoilage Bacteria in Braised Chicken Legs during Chilled Storage[J]. Meat Research, 2026, 40(7): 10-17. |
|
|
|
|
2010, Vol. 24 
