Effect of modified atmosphere packaging on preservation of vrum

被引：0

作者：

Wang, Xinliang ^{[1
]}

Hu, Jian ^{[1
]}

Deng, Yawen ^{[1
]}

Zhang, Lu ^{[1
]}

Yun, Xueyan ^{[1
]}

机构：

[1] College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot

来源：

Food and Fermentation Industries | 2025年 / 51卷 / 12期

关键词：

flavor; modified atmosphere packaging; preservation; quality; vrum;

D O I：

10.13995/j.cnki.11-1802/ts.039922

中图分类号：

学科分类号：

摘要：

To solve the problems of short storage life and narrow sales range, the vrum was packed in modified atmosphere by filling PA / PE(polyamide / polyethylene) composite bag with different proportions of CO2 and N2 , and refrigerated at 4 ℃, to prolong the shelf life of vrum. Through the determination and analysis of the sensory evaluation, flavor compounds, chromatic aberration, total number of colonies, and the change of fatty acid content of vrum during storage, it was determined that 50% N2 + 50% CO2 was the best modified atmosphere ratio. The group retained the flavor substances in the vrum to the maximum extent, weakened the oxidation and decomposition of fatty acids in the vrum, inhibited the growth of microorganisms, and extended the shelf life of the vrum to 25 days. It provides a theoretical basis for the small package productization of vrum. © 2025 China National Research Institute of Food and Fermentation Industries Co. Ltd. All rights reserved.

引用

页码：242 / 248

页数：6

共 25 条

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