气调保藏对糖醋咕咾肉保藏期的影响

Effect of controlled atmosphere on the quality of tang-cu-gu-lao-rou in chilled storage

摘要: 为了研究如何提高糖醋咕咾肉的贮藏品质和延长其保藏期,实验设计在0⁴℃冷藏,设置4个气调处理组A（50%CO2+50%N2）、B（70%CO2+30%N2）、C（90%CO2+10%N2）和对照组D（21%O2+1%CO2+78%N2）考察其保鲜效果。结果显示:处理组C,其TBARS值、pH、细菌总数均较低,肉色稳定无任何异味。以此得出90%CO2和10%N2对咕咾肉保藏效果最佳,糖醋咕咾肉的保藏期延长至30d。

Abstract: In order to keep sensory quality and increase storage period of tang-cu-gu-lao-rou in chilled storage, the effect of controlled storage conditions on the preservation of tang-cu-gu-lao-rou was studied.The experiment was conducted at 0⁴℃. Controlled atmosphere (CA) treatments group were set as A (50%CO2+50% N2) , B (70% CO2+30% N2) and C (90% CO2+10% N2) , respectively, and group D (21% O2+1% CO2+78% N2) was taken as CK when tang-cu-gu-lao-rou was stored. Results showed that the preservative effects of group C were the best in different packaging methods. And storage period of tang-cu-gu-lao-rou was extended to 30d and longer than others.