食品包装纳米材料对酱牛肉保鲜品质的影响.pdf

※包装贮运 食品科学 2008, Vol. 29, No. 05 461 食品包装纳米材料对酱牛肉保鲜品质的影响 1 2 1, 李红梅 ，吴 娟 ，胡秋辉 * (1.南京农业大学食品科技学院，江苏 南京 210095；2.南京市质量技术监督局，江苏 南京 210028) 摘 要：本实验通过研制了一种新型纳米包装材料，与普通包装材料相比，透氧量降低 2.1%，透湿量降低 28.0%。用纳米包装材料和普通聚乙烯材料包装酱牛肉，分别对其理化指标、感官指标和微生物指标进行分析。 结果表明，在酱牛肉保鲜中，纳米材料能有效抑制酱牛肉中细菌的生长繁殖，降低挥发性盐基氮的产生，并延长 了酱牛肉的保质期，很好的保存了产品的色泽和风味。 关键词 ：纳米包装；酱牛肉；保鲜品质 Effect of Nano-packing on Preservation Quality of Sauce Beef 1 2 1, LI Hong-mei ，WU Juan ，HU Qiu-hui ﹡ (1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. Nanjing Bureau of Quality and Technical Supervision, Nanjing 210028, China) Abstract ：A new fashioned nano-packing was developed for the preservation of food. The O2 and RH transmission rate of the packing decreased 2.1% and 28% compared with normal packing. Sauce beef was packed with nano-packing at room temperature for 28 days, Sensory quality, physical and chemical quality and micro indexes were analyzed to investigate the effects of nano- packing on preservation quality of sauce beef. The results showed that nano-packing could significantly inhibit the increasing of bacteria and volatile base nitrogen (VBN) of sauced beef compared with normal packing. Meanwhile, nano-packing could expand the shelf life of sauce beef, and maintain its colour and flavor. Key words：nano-packing；sauce beef；preservation quality 中图分类号：TS206.4 文献标识码：A 文章编号：1002-6630(2008)05-0461-04 酱牛肉是一种人们喜爱的熟肉制品，需求量和销量 还可以使食品保持新鲜[6] 。纳米材料还有一定的抑菌和 很大[1] 。现在市售酱牛肉多为散装，而且酱牛肉因富含