Effect of vacuum and modified atmosphere packaging on the quality of pork loin
Effect of vacuum and modified atmosphere packaging on the quality of pork loin
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DOI：
10.1007/s00217-004-0970-x
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发表时间：
2004-09-01
影响因子：
3.3
通讯作者：
Garrido, MD
中科院分区：
文献类型：
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作者：
Cayuela, JM;Gil, MD;Garrido, MD
研究了冷藏条件下包装对猪腰排冷藏过程中脂肪氧化过程、色泽和保水性的影响。使用氧气浓度较高(70%)的改良气氛作为脂肪酸和胆固醇的促氧化因子(在初始COPS含量的基础上增加了86.4%)。在使用这些与肉类颜色有关的气氛时，没有发现明显的优势。真空包装被认为是猪肉包装的一种有趣的替代方案，因为它提高了氧化稳定性，从而带来了更大的颜色稳定性，从而延长了货架期。这种包装的唯一缺点是它增加了最初的重量损失(储存第二天为5.1%)。
The effect of packaging in protective atmospheres on the process of lipid oxidation, colour and water retention capacity of pork loin chops during refrigerated storage was investigated. The use of modified atmospheres with a high oxygen concentration (70%) acted as a pro-oxidation factor both for fatty acids and for cholesterol (an increase of 86.4% on the initial COPS content). No significant advantages were found in the use of these atmospheres concerning the colour of the meat. Vacuum packaging was seen to be an interesting alternative in the packaging of pork, due to the fact that it increases oxidative stability, which brings about greater colour stability and therefore increases the shelf life. The only disadvantage of this type of packaging is that it increases initial weight loss (5.1% on day 2 of storage).