不同活性食品包装对西式熟火腿和生火腿保鲜效果的影响

陶静; 黄雅静; 胡金果; 黄晓慧; 邓贤双; 陈锦梁; 徐清萍

doi:10.19554/j.cnki.1001-3563.2025.11.012

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (11) : 106-116. DOI: 10.19554/j.cnki.1001-3563.2025.11.012

农产品保鲜与食品包装

不同活性食品包装对西式熟火腿和生火腿保鲜效果的影响

陶静, 黄雅静, 胡金果, 黄晓慧, 邓贤双, 陈锦梁, 徐清萍

作者信息 +

Effect of Different Active Food Packaging on the Preservation of Western-style Cooked and Raw Hams

TAO Jing, HUANG Yajing, HU Jinguo, HUANG Xiaohui, DENG Xianshuang, CHEN Jinliang, XU Qingping

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摘要

目的探究多类型新型活性食品包装对西式熟火腿和生火腿保鲜效果的影响,对其安全性和有效性进行评估以提高消费者对活性食品包装的认知和信心。方法以西式熟火腿和生火腿为研究对象,使用8种活性包装组合在4 ℃下保存7 d,研究火腿中生物胺和腐败微生物的变化,并分析活性包装对火腿货架期的影响。结果 8种活性包装组合保存火腿7 d内的生物胺化学质量指数均低于3,前5天pH无变化、肠杆菌科数量低于3 lg(CFU/g)、葡萄球菌低于5 lg(CFU/g)。化学指标、微生物指标和pH分析证实长纤维素复合包装材料组合（聚耦合片+复合材料袋）显示出更好的火腿保鲜效率。结论 8种不同活性包装组合在7 d内均能有效保存火腿并延长其货架期,活性包装能提供高水平食品安全保护,在运输和储存过程中保证食品新鲜度、质量和安全性。

Abstract

The work aims to study the effects of various types of new active food packaging on the preservation effect of Western-style cooked and raw hams, and evaluate the safety and effectiveness of the packaging to improve consumers' awareness and confidence in active food packaging. Western-style cooked and raw hams were used as research objects, and 8 active packaging combinations were used to store the hams at 4 ° C for 7 days. The changes in biogenic amines and spoilage microorganisms in hams were studied, and the effect of active packaging on the shelf life of hams was analyzed. The biochemical quality index of biogenic amines in hams stored in 8 active packaging combinations was below 3 within 7 days, with no change in pH in the first 5 days, counts of Enterobacteriaceae below 3 lg(CFU/g), and counts of Staphylococcus spp. below 5 lg(CFU/g). Chemical indicators, microbiological indicators, and pH analysis confirmed that the combination of long-cellulose composite packaging materials (polycoupled sheet + composite bag) showed better ham preservation efficiency. The 8 different combinations of active packaging can effectively preserve hams within 7 days and extend their shelf life. The active packaging can provide high-level food safety protection, ensuring food freshness, quality, and safety during transportation and storage.

导出引用

陶静, 黄雅静, 胡金果, 黄晓慧, 邓贤双, 陈锦梁, 徐清萍. 不同活性食品包装对西式熟火腿和生火腿保鲜效果的影响[J]. 包装工程（技术栏目）. 2025, 46(11): 106-116 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.012

TAO Jing, HUANG Yajing, HU Jinguo, HUANG Xiaohui, DENG Xianshuang, CHEN Jinliang, XU Qingping. Effect of Different Active Food Packaging on the Preservation of Western-style Cooked and Raw Hams[J]. Packaging Engineering. 2025, 46(11): 106-116 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.012

中图分类号： TB484.9

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