Effect of controlled atmosphere on the quality of tang-cu-gu-lao-rou in chilled storage

XIANG Feng-juan; SONG Lin-lin; BAI Teng-hui; LIU Meng; ZHAO Liang

doi:10.13386/j.issn1002-0306.2014.08.066

XIANG Feng-juan, SONG Lin-lin, BAI Teng-hui, LIU Meng, ZHAO Liang. Effect of controlled atmosphere on the quality of tang-cu-gu-lao-rou in chilled storage[J]. Science and Technology of Food Industry, 2014, (08): 328-330. DOI: 10.13386/j.issn1002-0306.2014.08.066

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Effect of controlled atmosphere on the quality of tang-cu-gu-lao-rou in chilled storage

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In order to keep sensory quality and increase storage period of tang-cu-gu-lao-rou in chilled storage, the effect of controlled storage conditions on the preservation of tang-cu-gu-lao-rou was studied.The experiment was conducted at 0⁴℃. Controlled atmosphere (CA) treatments group were set as A (50%CO2+50% N2) , B (70% CO2+30% N2) and C (90% CO2+10% N2) , respectively, and group D (21% O2+1% CO2+78% N2) was taken as CK when tang-cu-gu-lao-rou was stored. Results showed that the preservative effects of group C were the best in different packaging methods. And storage period of tang-cu-gu-lao-rou was extended to 30d and longer than others.

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Science and Technology of Food Industry

Effect of controlled atmosphere on the quality of tang-cu-gu-lao-rou in chilled storage

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