包装论文：食品包装材料与鲜肉保鲜效果分析研究

摘  要

本文选取畜禽肉中年消费量最大的猪肉为试验原材料,结合目前株洲大型超市比较流行的生鲜肉品销售包装方式—浅盘包装。选择三种不同的包装材料(加韧加厚20%PE、HDPE、70%LLDPE30%LDPE)对猪肉进行包装并进行室温和4℃恒温下综合保鲜试验，通过理化检测手段测定其常规保鲜指标：感官综合评定、pH值、球蛋白沉淀反应、汁液流失等，并应用稀释平板计数法检测鲜肉中微生物的变化情况，来探讨不同的包装材料在不同温度下对肉品保鲜效果的差异，为实际生活中肉品销售包装过程中合理地选择包装材料提供科学依据。试验研究表明，不同温度条件下三种材料包装的猪肉的品质均随储藏时间的延长而降低，综合各检测的理化指标和微生物指标：室温下70%LLDPE30%LDPE的保鲜效果最好，可达到4天，加韧加厚20%PE次之，可达3天，HDPE最差，2天之后就变质腐败。4℃低温下70%LLDPE30%LDPE的保鲜效果最好，可达到6天，加韧加厚20%PE次之，可达5天，HDPE最差，3天之后就变质腐败。综合试验结果：不同包装材料(加韧加厚20%PE、HDPE、70%LLDPE30%LDPE)对鲜肉进行保鲜包装，4℃低温下的保鲜效果优于室温，保鲜期可延长2～3天，70%LLDPE30%LDPE包装鲜肉保鲜效果最好，是三种材料中最适合鲜肉保鲜包装的包装材料。

关键词：鲜肉, 保鲜, 微生物，包装材料

ABSTRACT

This paper selects the pork, the most consumptive poultry meat, as the primary   materials in the process of experiment and study. Referring to the salver packaging—disc packaging, the most popular packaging for fresh meat sales in Zhuzhou large-scale supermarket. Choose three different packaging materials (plus thickening 20% PE, HDPE, 70% LLDPE30% LDPE) for pork and packaged at room temperature and under constant temperature of 4℃for comprehensive preservation test, using the physical and chemical detection method to determine their conventional preservation index: integrated sensory evaluation, pH, globulin reaction sediments, the loss of sap, meanwhile application diluted plate count microbial testing of meat in the changes, to explore different packaging materials at different temperatures on the effects of differences in fresh meat, to provide a scientific basis in choose of a reasonable packaging material for meat sales in real life. Experimental studies show that the quality of pork packed with the three different packaging materials at different storage temperatures decreased with the extension of storage time, combined with the physical and chemical detection and microbial indicators shows: at room temperature the preservation of 70% LLDPE30% LDPE is the best, reach 4 days, plus thickening 20 % PE followed by up to 3 days, HDPE worst, 2 days. At 4℃ temperature 70% LLDPE30% LDPE preservation of the best, can reach 6 days, plus thickening 20% PE followed by up to 5 days, HDPE worst, 3 days only. The result of the text shows that   under the low-temperature preservation is better than at room temperature, it may be extended for 2 to 3 days, and the preservation of 70%LLDPE30%LDPE is the best. It is the most suitable materials of the three for fresh meet packaging.

Keywords: fresh meat, preservation, microbiology, packaging materials

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