Chai Xiaoyu, Zhang Dequan, Xu Yuqian, Li Xin, Zhang Zhisheng, Hou Chengli, Rao Weili, Wang Debao
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Sci Anim Resour. 2024 Sep;44(5):1142-1155. doi: 10.5851/kosfa.2024.e54. Epub 2024 Sep 1.
This study investigated the impact of packaging methods coupled with high barrier packaging loaded with titanium dioxide (TiO) on the quality of chilled pork. The experiment consisted of three treatment groups: air packaging (AP), vacuum packaging (VP), and vacuum antibacterial packaging (VAP). Changes in total viable count (TVC), pH value, total volatile basic nitrogen (TVB-N) value, sensory attributes, and water holding capacity of pork were analyzed at 0, 3, 6, 9, and 12 d. TVC of the VAP group was 5.85 Log CFU/g at 12 d, which was lower than that of AP (6.95 Log CFU/g) and VP (5.93 Log CFU/g). The antibacterial film incorporating TiO2 effectively inhibited microorganism growth. The VAP group exhibited the lowest pH value and TVB-N value among all the treatment groups at this time. The findings demonstrated that the application of VAP effectively preserved the sensory attributes of pork, the hardness, cohesiveness and adhesiveness of pork in VAP group were significantly superior than those in AP group (p<0.05), but not significantly compared with VP group. On the 12 d, the CIE a* value of pork in VAP group was significantly higher (p<0.05). This exhibited that VAP could effectively maintain the freshness of chilled pork and extend the shelf life for 3 d compared to the AP group. These findings provide empirical evidence to support the practical implementation of TiO-loaded packaging film in the food industry.
本研究调查了包装方法以及负载二氧化钛（TiO₂）的高阻隔包装对冷藏猪肉品质的影响。实验包括三个处理组：空气包装（AP）、真空包装（VP）和真空抗菌包装（VAP）。在0、3、6、9和12天时分析猪肉的总活菌数（TVC）、pH值、总挥发性盐基氮（TVB-N）值、感官属性和持水能力。VAP组在12天时的TVC为5.85 Log CFU/g，低于AP组（6.95 Log CFU/g）和VP组（5.93 Log CFU/g）。含有TiO₂的抗菌膜有效抑制了微生物生长。此时，VAP组在所有处理组中pH值和TVB-N值最低。研究结果表明，VAP的应用有效地保持了猪肉的感官属性，VAP组猪肉的硬度、内聚性和粘附性显著优于AP组（p<0.05），但与VP组相比无显著差异。在第12天时，VAP组猪肉的CIE a*值显著更高（p<0.05）。这表明VAP可以有效地保持冷藏猪肉的新鲜度，与AP组相比，货架期延长了3天。这些研究结果为食品工业中负载TiO₂的包装薄膜的实际应用提供了实证依据。
