为了使生鲜肉类能够在冷链运输中保持良好的品质，分别研究了在冷链运输中三种不同包装方式下对生鲜猪肉品质的影响。本实验选取生鲜猪肉为研究对象，通过不同方法分别测定了不同包装方式下生鲜猪肉TVB-N含量、不同包装方式下生鲜猪肉pH值、不同包装环境下菌群数量的变化以及不同包装方式下生鲜猪肉的脂肪氧化程度(TAB)等。通过对这些参数的分析，得到不同包装方式冷链运输中生鲜猪肉品质的具体数据。通过实验分析可知，气调包装方式下生鲜猪肉TVB-N含量均在15 mg/100 g以下，三种不同包装方式下生鲜猪肉的PH值均在5~7之间，均在合理范围内，气调包装在生鲜猪肉冷链运输中可有效抑制菌群数量变化，菌群数量控制在103 CFU/g~104 CFU/g之间，而且在冷链运输过程中生鲜猪肉颜色等保持较好；真空包装方式下TBA的最高值为0.45 mg/kg，能够效抑制肉类的脂肪氧化。

In order to maintain the quality of fresh pork during the cold chain transportation, the effects of three different packaging methods on the quality of fresh pork were investigate. In this work, fresh pork was selected as the research object. The content of TVB-N, pH, bacterial flora and lipid oxidation (TAB) of fresh pork with different packaging methods were determined. Through the analysis of these parameters, the certain data of fresh pork quality during the cold chain transportation with different packaging methods were obtained. According to the experimental analysis, the content of TVB-N of fresh pork with modified atmosphere packaging method was below 15 mg/100 g, and the pH value of fresh pork with three different packaging methods ranged 5 to 7, all within a reasonable range. Modified atmosphere packaging method can effectively inhibit the bacterial flora during cold chain transportation of fresh pork. The number of bacterial flora of fresh pork can be controlled between 103 CFU/g and 104 CFU/g during the cold chain transportation. The highest TBA value was 0.45 mg/kg under vacuum packaging method, which could effectively inhibit lipid oxidation of meat.

湖南省自然科学基金项目（2018JS081621）