软包装材料对自贡冷吃兔的酸败控制与货架期研究
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摘要
随着肉制品的发展,不同软包装材料是影响肉制品酸败与货架期的重要因素。选择3种常见耐高温软包装材料(PA\PE复合膜、PA\RCPP复合膜、PA\RCPP\PET复合膜)、不同厚度(18、20、22丝)在不同光照、温度贮藏环境中对冷吃兔进行研究。单因素试验表明:光照、贮藏温度、包装材质、包装袋厚度对冷吃兔样品均有不同程度影响。正交试验表明:贮藏温度4℃,包装袋厚度22丝的PA\PET\RCPP材质对冷吃兔酸败控制最佳。货架期试验表明:货架期系数为1.58,37℃冷吃兔货架期为11 d;27℃货架期为27 d;17℃货架期为69 d;7℃货架期为141 d。
With the development of meat products,the selection of soft packaging materials is an important influence factor of the rancidity and shelf life of meat products. Therefore,choosing three common kinds of high temperature resistant flexible packaging materials(PA\PE composite membrane, PA\RCPP composite membrane,PA\RCPP\PET composite membrane)and different thickness(18,20,22 wire)on the market.Packaged Lengchitu were studied in different illumination,temperature of storage environment.The single factor experiment shows that light,storage temperature and packaging materials and thickness all have different effects on Lengchitu samples. Orthogonal experiment showed that the storage temperature of 4 ℃,22 silk thickness of PA/PET/RCPP control the best material for Lengchitu rancidity. Shelf life experiment showed that the shelf life coefficient was 1.58,the shelf life of 37 ℃ Lengchitu for 11 d;27 ℃ shelf life for 27 d;The shelf life of 17 ℃ for 69 d;The shelf life of 7 ℃ for 141 d.
With the development of meat products,the selection of soft packaging materials is an important influence factor of the rancidity and shelf life of meat products. Therefore,choosing three common kinds of high temperature resistant flexible packaging materials(PA\PE composite membrane, PA\RCPP composite membrane,PA\RCPP\PET composite membrane)and different thickness(18,20,22 wire)on the market.Packaged Lengchitu were studied in different illumination,temperature of storage environment.The single factor experiment shows that light,storage temperature and packaging materials and thickness all have different effects on Lengchitu samples. Orthogonal experiment showed that the storage temperature of 4 ℃,22 silk thickness of PA/PET/RCPP control the best material for Lengchitu rancidity. Shelf life experiment showed that the shelf life coefficient was 1.58,the shelf life of 37 ℃ Lengchitu for 11 d;27 ℃ shelf life for 27 d;The shelf life of 17 ℃ for 69 d;The shelf life of 7 ℃ for 141 d.
引文
[1]周云.自贡冷吃兔[J].四川烹饪,2010(12):84
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[7]吴媛霞,晋晓峰,顾菲菲,等.不同温度、光照对牡丹籽油氧化稳定性影响的研究[J].粮食流通技术,2017,6(11):116-118
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[9]段红敏,刘学军,刘媛,等.包装材料厚度对酱猪肘品质变化的影响[J].肉类工业,2014(1):16-18
[10]赵庆余.各种塑料薄膜特性之比较[J].橡塑机械时代,2012(5):39-39
[2]Lee Y C,Ahn HS.Studies on lipids and proteins of rabbit meat.I Emphasis of lipid components of rabbit meat[J].Korean Journal of utrition,1977(10):78-82
[3]许鹏丽.广式腊肠的品质控制及其特征风味的研究[D].上海:华南理工大学,2010
[4]段红敏,刘学军.不同包装材料对酱卤类低温肉制品品质变化影响的研究[C].长春:吉林农业大学
[5]梁丽敏,徐勇,王三永,等.不同包装材料对广式腊肉储藏保鲜效果的研究[J].食品工业科技,2007,28(6):176-177
[6]李焕荣,逄焕明,朱正兰,等.软包装材料对鲜羊肉品质的影响[J].食品与机械,2012,26(4):91-94
[7]吴媛霞,晋晓峰,顾菲菲,等.不同温度、光照对牡丹籽油氧化稳定性影响的研究[J].粮食流通技术,2017,6(11):116-118
[8]范雯婷,魏法山,陈霞,等.贮藏条件对油脂氧化效果的影响研究[J].现代食品,2017,4(7):104-107
[9]段红敏,刘学军,刘媛,等.包装材料厚度对酱猪肘品质变化的影响[J].肉类工业,2014(1):16-18
[10]赵庆余.各种塑料薄膜特性之比较[J].橡塑机械时代,2012(5):39-39