, ( CO 2+ O 2+ N 2, ], N 2 [ 14, 15 ] O 2. ( 0. 1 ml ) ; (23 Jayasingh h atm ) (2001) [ 7 ]

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1 T ransactions of the CSA E V o l. 19 N o. 3 M ay ( ; ) : CO + CO 2+ N 2 O 2+ CO 2+ N 2 O 2+ CO 2+ N 2 (4 1) 21 d (ph TVB2N TBA ) : 1)CO 2M A P CO 2M A P 21 d TVB 2N TBA 2) TVB2N TBA 3) TVB 2N TBA 1 1 : ; ; CO 2 ; : T S : A : (2003) ( ) [ 1 ] CO 2+ O 2+ N 2 [ 2 3 ] O 2 50% 80% CO 2 20% 30% D Z2400g2L ( N 2 [ ] O 2 ) ; S22PC ; ; O 2 ( 0. 1 ml ) ; ; ; [ 3 4 ] Sgrheim (1999) [ 5 ] (23 L uno (2000) [ 6 ] 2 ml g(m 2 Jayasingh h atm ) (2001) [ 7 ] CO 2+ N CO CO M bo 2 (M bco ) M Pa CO 2 22 [ 9 ] CO 2M A P ED TA 2. 2 [ 14 ] [ 15 ] CO (4 1) 100 g 4 15 ( 30 ) s 0. 2 Pa (4 1) 21 d 1 : : : (2001BA 501A 11) : (1963- ) Tsinghua Tongfang Optical Disc Co. Ltd. All rights reserved (TVB 2N ) GBgT (% )

2 3 : TBA (TBA R S) g T able 1 Compo sition of different modified atmo sphere packaging (M A P) used in the experim ent [ ph GBgT ph ph CO 0. 5% CO + CO 2+ N 2 ph ph 6. 7 O 2+ CO 2+ N O 2+ CO 2+ N TBA 10 g 50 ml 7. 5% ( % ED TA 30 m in 5 ml 3 SPSS ( ml M TBA 90 ) 40 m in 1 h 5 m in (16000 g) 3 5 ml 532 nm 600 nm 3. 1 TBA (4 1) TBA (m gg100 g) = (A 532- A 600) g155 (1g10) TVB 2N TBA ph TVB 2N (4 1 ) F ig. 1 Changes of the TVB 2N value of different 2 TBA (4 1 ) F ig. 2 Changes of the TBA value of different 3 (4 1 ) 4 ph (4 1 ) F ig. 3 Changes of the drip lo sses of different F ig. 4 Changes of the ph value of different 1 CO 2 CO 14 d TVB 2N 14 d TBA 21 d m ggkg 14 d m ggkg 0. 5 m ggkg m gg(100 g) 21 d m gg(100 g) 21 d m ggkg m ggkg CO (Α< 0. 01) TBA 14 d [ 8 ] TVB 2 14 d N TBA Tsinghua Tongfang Optical Disc Co. Ltd. All rights reserved.

3 CO 1. 8 mm [ 18 ] 0. 5%CO 50 h 2. 2 mm cm Jayasingh et al. (2001) [ 7 ] CO (M bco ) M bco CO 2M A P CO CO TBA (Α< 0. 05) CO CO 2 CO CO M b O 2 CO 2 CO M yo2 glob in Fe NADH Besser and K ram er (1972) [ 9 ] CO 5 CO F ig. 5 CO penetration dep th in CO 2M A P 3 CO ch illed po rk sto red at (4 1) 2 (Α< 0. 05) 14 d 2 CO (M b) M b N 2 N 2 M bo 2 3 N 2 Seidem an et al. (1979) [ 10 ] M b ph 14 d ph 14 d TVB 2N 21 d 1 O 2 ph d d ; 21 d 2 5 : CO ; CO ( 4 1) 12h 21 d 2 CO T able 2 Changes of senso ry value of M A P ch illed po rk sto red at (4 1) gd CO S CO S 2P 4 4 3S 2S : 1. : 5= ; 4= ; 3= ; 2= ; 1= ; 2. : 4= ; 3= ; 2= ; 1= ; S= ; P= Tsinghua Tongfang Optical Disc Co. Ltd. All rights reserved. 4 1) CO 2M A P 0. 5% CO CO M b2co CO ( ) [ 4 6 ] CO CO CO CO 0. 5% CO 2) CO ISO [ 13 ] CO : CO (0. 5% 1. 0% )

4 3 : 159 [ 11 ] L un o et al. ( 2000) [ 6 ] and beef m uscles[j ]. Journal of Food Science : 939 Sgrheim et al. (1997) [ 10 ] CO [4 CO ] L un o M Beltran J A Roncal s P. Shelf2life extension and co lou r stab ilization of beef packaged in a low O 2 atm o2 sphere containing CO [J ]. M eat Science : % [5 ] Sgrheim O N issen H N esbakken T. T he sto rage life of 0. 4% CO beef and po rk packaged in an atmo sphere w ith low carbon [ ] m onox ide and h igh carbon diox ide [ J ]. M eat Science 50% 60% CO : ) CO [6 ] L uno M D jenane D Beltr n J A. Beef shelf life in low 100%CO 1 h 5% CO O 2 and h igh CO 2 atmo spheres containing different low CO [ 7 24 h ] concentrations[j ]. M eat Science : [7 ] Jayasingh P Co rnfo rth D P Carpenter C E et al. Evalu2 ation of carbon m onox ide treatm en t in m odified atm o2 4) : CO 2M A P sphere packaging o r vacuum packaging to increase co lo r CO stability of fresh beef [J ]. M eat Science : 317 [ 4 24% O 2 ] % O 2 [8 ] M cm eek in T A. M icrobial spo ilage of m eats[m ]. Ch. 1. M bo 2 M bco In D evelopm ents in Food M icrobio logy. V o l. 1. R. davies (Ed. ) A pp lied Science Publishers L on2 CO 2 don. 0. 5%CO 24% O 2 [9 ] Besser T K ram er A. Changes in quality and nutritional com po sition of foods p reserved by gas exchange [ J ]. J Food Sci : [10 ] Seidem an S C Sm ith G C Carpenter Z L et al. M odi2 fied atmo spheres and changes in beef during sto rge[j ]. J 1) CO 2M A P Food Sci : CO 2M A P 21 d [11 ] Sgrheim O N issen H N esbakken T. T echno logical hy2 TVB 2N TBA gienic and toxico logical aspects of carbon monoxide used in m odified2atm o sphere packaging of m eat[j ]. T rends in 2) TVB 2N TBA Food Science and T echno logy : [12 ] W itte V C K rause G F Bailey M E. A new extraction m ethod fo r determ in ing 22th iobarb itu ric acid values of po rk and beef during sto rage [J ]. J Food Sci : 3) O 2 CO 2 TVB 2 [13 ] ISO ( International O rganization fo r Standardization ). N TBA ISO D eterm ination of toxicity of a gas o r gas m ix2 ture[s ]. Geneva: ISO 1 [ 14 ]. [J ] (3): 5 7. [ ] [1 ] D avid A. W o rld view : modified atmo sphere packaging [J ]. M eat P rocessing Ch ina Edition : [2 ] M anu2t aw iah W Amm ann L L Sebranek J G et al. Extending the co lo r stability and shelf of fresh m eat [J ]. Food T echno logy (3): [3 ] M adhavid L Carpenter C E. A ging and p rocessing affect co lo r m etm yoglobin reductase and oxygen consump tion of [ 15 ]. [J ] (1): [ 14 ]. [J ] (1): [15 ]. [J ] (5): [16 ]. [D ]. : Tsinghua Tongfang Optical Disc Co. Ltd. All rights reserved.

5 Physicochem ica l and sen sory changes of ch illed pork packaged in d ifferen t m od if ied atm osphere packag ing (M AP) M a L izhe n 1 2 Na n Q ingx ia n 2 D a i Ruitong 2 (1. F ood Colleg e S hanx i A g ricu ltu ral U niversity T aig u Ch ina; 2. F ood Colleg e Ch ina A g ricu ltu ral U niversity B eij ing Ch ina) Abstract: Ch illed po rk lo in packaged in a con tro lled atm o sphere w ith CO + CO 2+ N 2 (CO 2M A P) h igh oxygen lev2 el O 2+ CO 2+ N 2 (h igh O 22M A P) low oxygen level O 2+ CO 2+ N 2 (low O 22M A P) and vacuum 2packaging (V P) w ere sto red at (4 1) to study the effect of atm o sphere com po sition on its physicochem ical p roperties and sen2 so ry characteristics over a period of th ree w eek ṡ T he resu lts show that: (1) CO 2M A P w as the best m ethod to ex tend the shelf life of ch illed po rk. T he m etm yoglob in and fat ox idation w ere delayed and the m eat co lo r w as b righ t red; (2) V acuum packaged (V P) ch illed po rk had low TVB 2N and TBA values how ever it w as dark p ink in co lo r and had m o re po rk ex tract lo ss; (3) Ch illed po rk packaged in O 22M A P had h igh TVB 2N and TBA values over 21 days of sto rage. T he m eat co lo r tu rned to b row n ish after one w eek of sto rage. O ff2flavo r w as ob served after tw o w eek ṡ T h is m ethod m ay be on ly su itab le fo r sho rt2term (one w eek o r less) sto rage. Key words: ch illed po rk; vacuum packaging; CO 2M A P; O 22M A P Tsinghua Tongfang Optical Disc Co. Ltd. All rights reserved.