Effects of Different Vacuum Packaging Materials on Physicochemical and Microbial Properties of Sauced Meat Products
In order to study the effects of different packaging materials on the quality of sauced meat during storage,polyester/aluminum/polyethylene(PET/AL/PE)aluminum foil and polyester/polyethylene(PET/PE)transparent film are used as the packaging materials for vacuum packaging of Sichuan sauced meat.The changes of water activity,peroxide value,malondialdehyde content,pH value,nitrite content,color,texture characteristics and the total number of bacterial colonies of the sauced meat during normal-temperature storage are measured.The results show that compared with vacuum transparent packaging,vacuum aluminum foil packaging could delay the oxidation of lipid in sauced meat and accelerate the degradation of nitrite,has significant effects on maintaining the hardness,elasticity,chewability and cohesiveness of sauced meat and inhibiting the propagation of microorganisms.
万方数据
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