本文研究不同包装方式对调理预制烤猪肉冰温（-1 ℃）贮藏中微生物和理化特性的影响。结果表明，-1 ℃冰温贮藏28 d后托盘包装样品的细菌总数（7.53 lg cfu/g）显著高于真空包装样品的细菌总数（5.54 lg cfu/g）（P<0.05），其优势腐败菌为假单胞菌和热杀索丝菌。真空包装样品优势菌为热杀索丝菌、乳酸菌和假单胞菌。贮藏28 d后，托盘包装的样品红度（a*）值为9.88、pH为6.37、硫代巴比妥酸（TBARS）值达到了3.02 mg/kg、挥发性盐基氮（TVB-N）值为56.6 mg/100 g、感官基本不可接受，而真空包装的a*值为10.87、pH为6.13、TBARS值为1.62 mg/kg、TVB-N值为43.9 mg/100 g、感官仍有一定的可接受性。SDS?聚丙烯酰胺凝胶电泳结果表明贮藏期间真空包装样品的所有蛋白条带的强度强于托盘包装的样品，直到贮藏结束时，真空包装样品的蛋白条带仍然较粗且清晰。研究表明冰温结合真空包装可有效的延长调理预制烤猪肉的保质期。

The purpose of this study was to determine the influence of different packaging methods on the microbial growth and physicochemical properties of uncooked, pre-processed roast pork ice-temperature storage (at -1 ℃). The results showed that the total bacterial count of tray-packed samples after 28-d storage at -1 ℃ (7.53 lg cfu/g) was significantly higher than that of vacuum-packaged samples (5.54 lg cfu/g) (P < 0.05). The dominant spoilage bacteria of the tray-packed samples were Pseudomonas and Brochothrix thermosphacta; the dominant spoilage bacteria of the vacuum-packaged samples were B. thermosphacta, Lactobacillus, and Pseudomonas. After 28 days of storage, for tray-packed samples, the a* value, pH value, thiobarbituric acid reactive substances (TBARS) value, and total volatile base nitrogen (TVB-N) value were 9.88, 6.37, 3.02 mg/kg, and 56.6 mg/100 g, respectively, and the sensory quality was unacceptable; for vacuum-packaged samples, the a* value, pH value, TBARS value, and TVB-N value were 10.87, 6.13, 1.62 mg/kg, and 43.9 mg/100 g, respectively, and sensory quality remained acceptable. The results of sodium dodecyl sulfate-polyacrylamide-gel electrophoresis (SDS-PAGE) showed that the intensity of all protein bands of vacuum-packaged samples were stronger than that of tray-packed samples and were still thick and clear by the end of storage period. The study showed that ice temperature storage coupled with vacuum packaging can effectively extend the shelf life of raw, pre-processed roast pork.

黑龙江省科技计划项目（GC13B212）；国家十二五科技支撑计划（2012BAD28B02）