Authors

Abstract

To preserve the original quality of fresh pork and prolong its shelf life, this study aimed to seek a no ionic residue efficient storage method. The partial freezing with modified atmosphere packaging (PF-MAP, -1°C, 75%O2+20%CO2+5%N2) method was proposed and it was used to preserve fresh pork, and the storage effects with methods of refrigeration with MAP (R-MAP, 4°C), partial freezing with vacuum package (PF-VP, -1°C), refrigeration with vacuum package (R-VP, 4°C), partial freezing (PF, -1°C) and refrigeration (R, 4°C) were compared. The results indicated that after 8 days of storage, the total volatile basic nitrogen (TVB-N) content and total viable count (TVC) of pork under PF-MAP and R-MAP were much below the safety threshold limits, while the TVB-N content and TVC of the pork under PF-VP, R-VP, PF, R exceeded the safety limits. The drip and stewing losses of PF-MAP pork were lowest, which were 0.98% and 27.54%, respectively. The hardness and shear force of PF-MAP pork were 37.78 N and 38.38 N, respectively, which were significantly higher than other methods. The color of PF-MAP pork was bright, with a pH value of 6.08, an intense pork aroma, and perceived freshness. After 12 days of storage, the TNB-N content and TVC of PF-MAP pork remained significantly lower values, while the TVC of R-MAP pork approached the safety limit. After 20 days of storage, the TVB-N content and TVC of PF-MAP pork were 10.92 mg/100 g and 4.84 Ig CFU/g, respectively, significantly lower than the threshold limits. Its drip loss, stewing loss, hardness, shear force, pH, and color (L*, a*, b* values) were all satisfactory, resembling fresh pork in color and aroma. In conclusion, PF-MAP can better maintain the quality of fresh pork.

Abstract in English

为保持鲜猪肉品质，延长其货架期，该研究旨在寻求一种无离子残留的高效贮藏方法，提出了一种气调包装微冻猪肉的贮藏方法，测量其贮藏效果，并与气调冷藏、真空微冻、真空冷藏、微冻、冷藏方法的贮藏效果相比较。结果表明，贮藏8天时，气调微冻和气调冷藏猪肉的挥发性盐基氮（TVB-N）含量和菌落总数（TVC）远低于安全限量，而冷藏、微冻、真空冷藏和真空微冻猪肉的TVB-N含量和TVC已超过安全限量，气调微冻猪肉的汁液流失率和蒸煮损失率最低，分别为0.98%和27.54%。气调微冻猪肉的硬度和剪切力均显著高于其他贮藏方法下的猪肉，分别为37.78 N和38.38 N。气调微冻猪肉的色泽鲜亮，pH值为6.08，香气浓且感官上最为新鲜。贮藏12天时，气调微冻猪肉的TNB-N含量和TVC仍显著低于安全限量，而气调冷藏猪肉的TVC已达到安全限量。贮藏20天时，气调微冻猪肉的TVC-N含量和TVC分别是10.92 mg/100 g和4.84 Ig CFU/g，仍显著低于安全限量，其汁液流失、蒸煮损失、硬度、剪切力、pH和色度L*、a*、b*值皆较好，色泽与新鲜猪肉相近，仍保有猪肉香气。综上可知，气调微冻方法能较好地保持鲜猪肉的品质。