Effect of Modified Atmosphere Packaging Combined with ε-Polylysine on the Preservation of Fresh Pork
Abstract：Taking Jianghan black pig longissimus dorsi (pork tenderloin) as the experimental material, this study systematically evaluated the effect of modified atmosphere packaging combined with ε-polylysine (ε-PL) treatment on the storage quality of fresh pork. Five treatment groups were designed: Group A (air packaging, control); Group B (65% O2 + 5% N2 + 30% CO2, MAP); Group C (75% O2 + 5% N2 + 20% CO2, MAP); Group D (combination of Group B conditions with ε-polylysine coating); Group E (combination of Group C conditions with ε-polylysine coating). The changes in indicators such as appearance, pH value, color, and total viable count (TVC) of pork during storage were monitored. The results showed that the preservation effect of modified atmosphere packaging was significant, and the freshness of pork in Groups B, C, D, and E was better than that in Group A; the higher oxygen content in Group C resulted in better preservation effects compared to Group B; the combination of ε-polylysine further inhibited the increase of pH and TVC values, maintaining sensory scores. Among them, Group E showed the best preservation effect compared to Group D.
Keywords：Modified Atmosphere Packagingε-PolylysineFood Packaging
Publication Date：2025-12-25
Online Publishing Date：2026-01-16(First online date of this platform, not the publication date of the document)
Pages：4( 33-36 )