包装在冷藏期间改变了新鲜的特性和挥发性特征
Savannah L Douglas1, Nina E Gilmore1, Ricardo J Barrazueta-Cordero1
1Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA.
Foods (Basel, Switzerland)
|October 16, 2025
概括
真空皮包装 (VSP) 和真空包装 (VP) 可以延长新鲜胸的保质期. 这些方法提高了肉质量,并减少了与冷藏期间传统的PVC覆盖相比的腐败.
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:
- 基于真空的包装在零售家禽中未得到充分利用.
- 延长新鲜肉的保质期对于减少消费产品腐败至关重要.
研究的目的:
- 评估真空包装 (VP) 和真空皮包装 (VSP) 对新鲜胸质量的影响.
- 在模拟的零售条件下将VP和VSP与聚乙烯 (PVC) 覆盖物进行比较.
主要方法:
- 无骨无皮的胸是使用PVC,VP或VSP包装的.
- 样品在模拟的零售条件下储存了20天.
- 使用感官分析和电子鼻子 (e-nose) 评估表面颜色,气味,pH值,微生物生长,脂质氧化和挥发性化合物.
主要成果:
- 与PVC相比,VP和VSP显著改善了表面颜色.
- 在整个储存过程中,VSP保持了最有利的气味特征.
- 在所有治疗方法中,脂质氧化在VSP中最低,微生物数量仍然低于腐烂值.
- 电子鼻子检测到与异味相关的挥发性化合物,受包装类型的影响.
结论:
- 基于真空的包装 (VP和VSP) 提高了新鲜肉的储存时间和肉质量特征.
- 在冷藏家禽零售中,VP和VSP是PVC封装的优质替代品.
- 通过e-nose检测到的挥发性化合物与储存期间的气味发展相关.
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