| 不同组分气调包装牛肉冷藏保鲜效果的研究 |
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| 引用本文： | 胡长利,郝慧敏,刘文华,邢宝魁,任发政.不同组分气调包装牛肉冷藏保鲜效果的研究[J].农业工程学报,2007,23(7):241-246. |
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| 作者姓名： | 胡长利 郝慧敏 刘文华 邢宝魁 任发政 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083;廊坊市畜牧水产局,廊坊,065000 |
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| 摘 要： | 为延长生鲜牛肉的货架期，保持良好色泽，该文研究了以不同比例组合的CO2、O2、N2作为气调包装对低温保藏的新鲜牛臀肉品质的影响。以真空包装为对照，对保藏期间牛肉色泽、菌相变化、失重率、pH值、挥发性盐基氮等参数跟踪分析，确定最佳的气调包装组分为45% O2、45% CO2和10% N2 ，温度0～4℃，在此条件下牛臀肉可以保藏20 d，并保持色泽稳定。
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| 关 键 词： | 牛肉 气调包装 冷藏 保鲜 色差 |
| 文章编号： | 1002-6819（2007）7-0241-06 |
| 收稿时间： | 2006/6/26 0:00:00 |
| 修稿时间： | 7/2/2007 12:00:00 AM |
Effects of modified atmosphere packaging with different air components on beef during chill storage |
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| Hu Changli,Hao Huimin,Liu Wenhu,Xing Baokui and Ren Fazheng.Effects of modified atmosphere packaging with different air components on beef during chill storage[J].Transactions of the Chinese Society of Agricultural Engineering,2007,23(7):241-246. |
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| Authors: | Hu Changli Hao Huimin Liu Wenhu Xing Baokui and Ren Fazheng |
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| Institution: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;Bureau of Farming and marine Lives, Langfang 065000, China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | |
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| Keywords: | beef modified atmosphere packaging(MAP) chill storage keep fresh color difference |
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