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针对不同脂肪含量的新鲜猪肚的量身定制包装策略:提高保质期,同时尽量减少对环境的影响

Begonya Marcos¹, Paula Quinteiro², Michela Albano-Gaglio¹

¹IRTA, Food Quality and Technology, Finca Camps i Armet s/n, 17121 Monells, Spain.

|August 14, 2024

概括

真空皮包装 (VSP) 为猪肚提供了最长的保质期,优于改性大气包装 (MAP). 此外,VSP还将低脂肪和中等脂肪猪肚的环境影响降至最低.

科学领域:

食品科学食品科学食品科学
肉类科学肉科学
包装技术包装技术包装技术

背景情况:

猪肚的高脂肪含量增强了味道,但增加了对氧化的敏感性.
有效的包装对于延长猪肚的保质期和保持质量至关重要.
消费者偏好和环境影响是选择包装的主要考虑因素.

研究的目的:

开发定制的包装策略,用于切片的猪肚,脂肪含量不同.
为了延长保质期,同时最大限度地减少对环境的影响.
为了比较真空皮肤包装 (VSP) 和改性大气包装 (MAP) 的性能.

主要方法:

三种包装溶液的比较:MAP1 (70:30% O2:CO2),MAP2 (30:40:30% O2:CO2:N2) 和VSP.
评估低 (LF),中等 (MF) 和高脂肪含量 (HF) 的猪腹.
评估保质期,清洗,脂肪氧化和颜色稳定性.

主要成果:

在所有脂肪水平上,VSP始终提供了最长的保质期 (13-14天),减少了清洗和氧化.
根据腹部脂肪含量,MAP的表现不同;在MAP下,HF腹部的保质期比LF和MF腹部的保质期更长.
在MAP2中,LF和MF腹部具有最短的保质期 (约. 6天) 的时间.

结论:

VSP是一种优质的包装方法,可以延长猪肚的保质期和质量.
选择HF猪腹的包装需要平衡保质期和环境影响.
对于LF和MF猪肚,VSP通常是最有利于环境的选择.

关键词:

肥胖度肥胖度肥胖度肥胖度生命周期评估生命周期评估改变了大气层的包装包装.猪肚子猪肚子保质期货架上使用期限真空皮肤包装的真空皮肤包装

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