To solve the problems of short storage life and narrow sales range, the vrum was packed in modified atmosphere by filling PA/PE(polyamide/polyethylene) composite bag with different proportions of CO2 and N2, and refrigerated at 4 ℃, to prolong the shelf life of vrum.Through the determination and analysis of the sensory evaluation, flavor compounds, chromatic aberration, total number of colonies, and the change of fatty acid content of vrum during storage, it was determined that 50% N2+50% CO2 was the best modified atmosphere ratio.The group retained the flavor substances in the vrum to the maximum extent, weakened the oxidation and decomposition of fatty acids in the vrum, inhibited the growth of microorganisms, and extended the shelf life of the vrum to 25 days.It provides a theoretical basis for the small package productization of vrum.
WANG Xinliang
,
HU Jian
,
DENG Yawen
,
ZHANG Lu
,
YUN Xueyan
. Effect of modified atmosphere packaging on preservation of vrum[J]. Food and Fermentation Industries, 2025
, 51(12)
: 242
-248
.
DOI: 10.13995/j.cnki.11-1802/ts.039922
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