研究了普通托盘包装、真空包装、高氧气调包装(70%O2+30%CO2)和一氧化碳气调包装(0.4%CO+30%CO2+69.6%N2)对冷鲜猪肉的保鲜效果。通过对不同包装方式下冷鲜猪肉在贮藏期的色泽、汁液流失、挥发性盐基氮和微生物的分析,发现真空包装、高氧气调包装和一氧化碳气调包装均显著抑制了冷却肉中微生物的生长,提高了贮藏期间的色泽品质,但是真空包装汁液流失严重,且抑菌效果不如2种气调包装;高氧气调包装虽然有较好的护色效果和抑菌效果,但易使肉后期色泽变暗;一氧化碳包装既能维持贮藏期内较好的肉色,又能起到较好的抑菌效果,对冷却猪肉具有较理想的保鲜效果。

The objective of this study was to evaluate the quality traits of chilled pork packed under different packaging conditions. The experimental packaging systems were vacuum packaging( VP),overwrap packaging,high oxygen modified atmosphere packaging( HiOx-MAP)( 70% O2+ 30% CO2),and carbon monoxide modified atmosphere packaging( CO-MAP)( 0. 4% CO + 30% CO2+ 69. 6% N2). The meat was stored at 2 ℃ for 26 days,and analyzed for the color,microbial counts,total volatile basic nitrogen( TVB-N) and drip loss of the meat every four days.Both MAPs could inhibit the total viable counts( TVC),Pseudomonas spp.,and lactic acid bacteria more effectively than other packaging systems. VP also represented a good performance for inhibition of the bacterial growth,but it had a lower score for drip loss,and was in a lower level of L*and a*value than those of two MAPs. For TVB-N,there was no significant difference among VP and two MAPs,but the value was lower than overwrap packaging. HiOxMAP could inhibit the aerobic bacteria,and kept meat look fresh in early storage period,but drove meat darker in later days. CO-MAP could not only inhibit bacteria but also keep the L*and a*value at a highest level,which indicated that CO-MAP was the best way and a ideal packaging method for chilled pork.