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在储存期间,在不同的包装系统下,干燥制的准备食用火腿片的质量和保质期属性
Sang-Keun Jin1, Sung-Sil Moon2
1Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea.
Food science of animal resources
|November 18, 2024
概括
真空包装 (VP) 和改性大气层包装 (MAP) 最好保持干燥硬化火腿的质量. 这些方法保持颜色,减少氧化,并在储存期间比有氧包装更长时间保持营养价值.
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:
- 干燥固化火腿是一种流行的产品,具有很长的保质期.
- 包装对准备食用的肉制品的质量和稳定性产生重大影响.
- 了解不同包装方法对干燥制火腿的影响,对于保持产品完整性至关重要.
研究的目的:
- 为了评估干燥固化火腿切片的质量和保质期稳定性.
- 为了比较储存期间有氧包装 (AP),真空包装 (VP) 和改性大气层包装 (MAP) 的有效性.
主要方法:
- 猪肉肌肉用标准方法加工成干燥干的火腿.
- 肉片使用AP,VP或MAP (70%N2,30%CO2) 进行包装.
- 样品在10°C保存了84天,并分析了颜色,TVBN,脂质氧化,微生物负载,氨基酸和脂肪酸.
主要成果:
- 与AP相比,VP和MAP包装在84天后保持了更好的色彩稳定性.
- 在VP和MAP样本中观察到较低的总挥发性基本 (TVBN) 和脂质氧化水平 (p<0.05).
- VP和MAP包装减缓了甜氨基酸和不和脂肪酸的降解 (p<0.05).
结论:
- 真空包装 (VP) 和改性大气层包装 (MAP) 优于有氧包装 (AP) 在保持干燥固化火腿的质量方面.
- VP和MAP有效地保持颜色,减少腐烂指标,并在储存期间保存营养成分.
- 准备食用的干切片应该使用VP或MAP包装,以确保最佳的质量,味道和营养价值.
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