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热成型真空包装影响新鲜猪肉腰部切片的特点

Brooks W Nichols¹, Gabriela M Bernardez-Morales¹, Savannah L Douglas¹

¹Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA.

Foods (Basel, Switzerland)

|September 14, 2024

概括

与聚乙烯 (PVC) 覆盖相比,新鲜猪背的真空包装显著限制了颜色变质和脂质氧化. 这项研究证明了真空包装.

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

背景情况:

新鲜肉的腐烂,特别是猪肉,导致大量的零售浪费.
低于最佳的包装方法无法保持关键的质量属性,如颜色,味道和气味.
消费者购买决策在很大程度上依赖于这些视觉和嗅觉线索.

研究的目的:

评估不同包装方法对新鲜猪背部切片质量的影响.
为了比较真空包装 (VacA,VacB,VacC) 与聚乙烯 (PVC) 覆盖.
在15天的储存期内评估颜色变化,损失,剪切力和脂质氧化.

主要方法:

没有骨头的猪腰被制造成2.54厘米长的片 (N=63).
切片被分配给真空 (VacA,VacB,VacC) 或PVC包装处理.
目标颜色 (L*,a*,色),损,华纳-布拉茨勒切削力 (WBSF) 和脂质氧化被测量在5天间隔 (D0,5,10,15) 的时间.

主要成果:

与PVC相比,真空包装的猪肉在整个储存过程中表现出更浅的表面颜色 (L*).
在整个15天的时间里,PVC包装的片显示出更大的红色 (a*) 和色值.
从第10天起,在PVC包装的猪肉中观察到脂质氧化的增加.
储存日和包装处理之间的相互作用影响了华纳-布拉茨勒切削力 (WBSF).

结论:

真空包装有效地保持了新鲜猪肉腰的视觉质量.
在冷藏储存期间,PVC覆盖加快了颜色降解和脂质氧化.
真空包装是延长零售新鲜猪肉的保质期和质量的优质方法.

关键词:

仪器的颜色是仪器的颜色.覆盖式包装覆盖式猪肉猪肉猪肉是一种保质期货架使用寿命真空包装的真空包装

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