冷藏条件下不同包装对预制菜品质的影响分析

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Analysis on the Influence of Different Packaging on the Quality ofPrepared Dishes Under Refrigerated Conditions

NIUPengfei，SHURuihua，DONGYao （Jiangsu Productivity Promotion Center，Nanjing2loooo， China）

Abstract：This studytook three kinds of prepared dishes，braised fish，crayfish with garlic sauce and beef cubes with rice，as the research objects，and explored the efects of plastic sealed packaging， plastic vacuum packaging and modified atmosphere packaging （90%N2+10%CO2 ） on their quality under refrigerated conditions at 4°C By testing volatile basic nitrogen，totalcolony count and 9 biogenic amines， it was found that modified atmosphere packaging hadthe best effect in inhibiting the deterioration of the qualityof prepared dishes.Among them，the spoilage rates of the three types of prepackaged meals rank inthe order of garliccrayfish，braised fish pieces，and beef dices for rice mixing from fastest to slowest. Correlation analysis confirmed that microbial metabolism was the main factor leading to the deteriration ofthe qualityof prepared dishes，and modifed atmosphere packaging could efectively extend he shelf life of refrigerated prepared dishes by inhibiting the growth of aerobic bacteria.

Keywords： prepared dishes; refrigerated conditions; packaging; quality; inspection

随着预制菜行业的迅猛发展，预制菜的品质与安全问题日益成为消费者关注的焦点，消费者对菜品品质的重视程度也与日俱增。（剩余5332字）