二氧化碳含量对不同精加工猪产品的保鲜作用比较

Comparison on the Preservation Effect of Carbon Dioxide Content on Different Highly Processed Pork Products

摘要:

为探究不同二氧化碳气体含量对精加工鲜猪产品品质的影响，选取鲜精加工猪小里脊、五花肉片、肋排块为研究对象，研究在体积分数70% O2/15% CO2/15% N2、70% O2/30% CO2的气调包装条件下，3种产品储藏过程中色差、剪切力、总挥发性盐基氮（Total Volatile Base-Nitrogen, TVB-N）值、pH 值、水分含量、菌落总数（Total Bacterial Count, CFU）等指标的变化规律。通过实验可得，在贮藏8 d时，70% O2/30% CO2处理方式下，猪小里脊肉的TVB-N值、lg CFU/g值分别为14.63 mg/100 g、5.55，五花肉片的TVB-N值、lg CFU/g值分别为14.95 mg/100 g、5.78，而70% O2/15% CO2/15 % N2处理方式下同类产品TVB-N值、lg CFU/g值已超过国标限量要求，2种处理方式均与产品水分含量影响的相关性不大，在同一气调包装条件下，3种产品的各项指标变化差异不显著；综合分析可得70% O2/30% CO2处理方式可以显著（P＜0.05）的控制产品菌落总数、TVB-N值的变化程度，缓解产品pH值的升高，对红度值影响显著（P＜0.05），更有利于气调精加工猪产品的品质保持。

Abstract:

To explore the impacts of different carbon dioxide concentrations on the quality of fresh highly processed pork products, fresh processed pork tenderloin, pork belly slices, and pork rib pieces were selected as research subjects. The changing trends of color difference, shear force, total volatile base nitrogen (TVB-N) value, pH value, water content, and total bacterial count (CFU) of the three products were investigated during storage under modified atmosphere packaging conditions of 70% O2/15% CO2/15% N2 or 70% O2/30% CO2. The experimental results showed that after 8 days of storage under the 70% O2/30% CO2 treatment, the TVB-N and lg CFU/g values were 14.63 mg/100 g and 5.55 for the pork tenderloin, and were 14.95 mg/100 g and 5.78 for pork belly slices. However, under the 70% O2/15% CO2/15% N2 treatment, the TVB-N and lg CFU/g values of the same pork products exceeded the national standard limits. Both treatments showed little correlation with the pork products’ water contents, and under the same modified atmosphere packaging conditions, the differences in all the indicators among the three products were insignificant. Comprehensive analysis revealed that the 70% O2/30% CO2 treatment can significantly (P<0.05) control the changes in the total bacterial count and TVB-N value, slow down the increase in pH value, and influence significantly (P<0.05) the redness value, which is more conducive to maintaining the quality of modified atmosphere highly processed pork products.