不同氧气阻隔薄膜包装猪里脊肉排的零售外观、气味及微生物特性受里脊肉储存处理的影响

Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage Treatment.

作者信息

Vrana Julie A, Savell J W, Dill C W, Smith G C, Ehlers J G, Vanderzant C

机构信息

Meats and Muscle Biology Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, Texas 77843.

出版信息

J Food Prot. 1985 Jun;48(6):476-481. doi: 10.4315/0362-028X-48.6.476.

DOI:10.4315/0362-028X-48.6.476

PMID:30943593

Abstract

Pork loins were fabricated immediately (fresh) or stored in parchment paper for 6 d or stored in vacuum packages for 8 d. Chops were packaged in either a high oxygen-permeable (PVC) film or a high oxygen-barrier film (vacuum) to be displayed 4 d or 2, 6 and 10 d, respectively. High oxygen-barrier (HOB) film was superior to PVC film in maintaining desirable visual properties of chops. Chops had less off-odor in HOB film when they were held no longer than 3 or 4 d in HOB packages compared to extended periods of display. Pork loin chops packaged in high oxygen-barrier film can be displayed up to 6 d if chops are from fresh pork loins. Although visual scores for vacuum-packaged chops were acceptable for 10 d for all storage treatments, chops from the parchment paper and vacuum-packaged storage treatments had off-odors which were limiting factors in achieving long shelf life.

摘要

猪里脊肉立即进行加工处理（新鲜状态），或者用羊皮纸包装储存6天，或者用真空包装储存8天。猪排分别用高透氧性（PVC）薄膜或高阻氧薄膜（真空）包装，然后分别展示4天、2天、6天和10天。在保持猪排理想的视觉特性方面，高阻氧（HOB）薄膜优于PVC薄膜。与长时间展示相比，当猪排在高阻氧包装中保存不超过3天或4天时，在高阻氧薄膜中的猪排异味更少。如果猪排来自新鲜猪里脊肉，用高阻氧薄膜包装的猪里脊肉排可展示长达6天。尽管对于所有储存处理方式，真空包装猪排的视觉评分在10天内都是可以接受的，但来自羊皮纸包装和真空包装储存处理的猪排有异味，这是实现长货架期的限制因素。