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| Effect of Modified Atmosphere Packaging on the Quality of Stewed Pork |
| GUO Guangping1, ZHANG Jianmei1, LIU Caixia1, LI Jianjun1, ZHAO Ruilian1, XU Shiming1, SUN Chengfeng2,*, WANG Guangjie1 |
1.Yantai Xiwang Foods Co. Ltd., Yantai 264002, China;
2. Institute of Food Science and Engineering, Yantai University, Yantai 264005, China |
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Abstract Sensory evaluation, total number of colonies, TVB-N value and lipid oxidation were determined and analyzed on stewed pork stored under modified atmosphere packaging (MPA) (30% CO2/70% N2 and 50% CO2/50% N2) and a control (normal atmosphere) at (4 ± 1) ℃. Results showed that the modified atmosphere consisting of 30% 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.
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