Title: Preservation of Nisin,ginger oil combined with high oxygen modified atmosphere packaging in pork products
Abstract: To explore the effects of high oxygen modified atmosphere packaging with 60% O 2 +20% CO 2 +20% N 2,80% O 2 +20% CO 2 on cooked pork products,cooked pork products were treated with Nisin and ginger oil,and then packaged and stored at room temperature and refrigeration.The results showed that the increase of microbial counts and the decrease of sensory quality were inhibited by high oxygen modified atmosphere packaging in pork products during storage time;that the increase of TBA value was inhibited and lipid oxidation was prevented at the late storage time;and that qualities of pork products treated with 0.05% Nisin,0.08% ginger oil combined with 80% O 2 +20% CO 2 modified atmosphere packaging were kept at the best.The shelf time were extended to 28 days at refrigeration and 15 days at room temperature.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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