乳酸菌发酵液保鲜冷却猪肉的效果研究  

Studies on the Preservation of Chilled Pork by LAB Fermented Solution

作　　者：马丽珍[1] 南庆贤[2] 戴瑞彤[2] 李红伟[3] 程文新[3] 

机构地区：[1]天津农学院食品系,天津300190 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]双汇肉类集团技术中心,漯河462000

出　　处：《中国农业科学》2004年第8期1222-1228,共7页Scientia Agricultura Sinica

基　　金：国家"十五"科技攻关资助项目(2001BA501A11)

摘　　要：利用乳酸球菌发酵液处理冷却猪肉,结合不同的气调包装,通过测定其在冷藏过程中的微生物指标、理化指标和感官评定以及贮存末期的菌相分析和生物胺含量等来考察其对冷却猪肉的保鲜效果。结果显示:冷却猪肉经乳酸球菌发酵液处理后,呆用真空包装、气调包装1(CO2和N2)和气调包装2(含有极微量CO、CO2和少量O2)3种不同包装形式,对冷却猪肉的保鲜效果不同。真空包装组汁液流失率高,猪肉色泽呈紫色,感官评分低;气调包装1组的TBA值低,汁液流失率低,但色泽灰白,感官评分也不高;气调包装2组对冷却猪肉的综合保鲜效果最好。产品在冷藏贮存(1±1)℃21 d时,细菌总数的对数值为6.15,TVB-N值为12.20 mg/100 g,TBA值为0.1 84mg·kg-1,汁液流失率控制在3％以下,红度a值为19.49,此时产品色泽鲜艳,感官评分高(18.89)。乳酸菌发酵液对冷却猪肉上的致病菌如金黄色葡萄球菌和粪大肠菌群有明显的抑制作用,而对G-菌如假单胞菌属、肠杆菌科等抑制作用不明显。乳酸菌发酵液处理冷却猪肉后,不影响产品的感官特性,贮存末期产品的生物胺含量除腐胺含量较高外,其余均处于较低水平。The microflora counts, physiochemical value, taste panel scores and the final microflora composition and bioamino concentration of chilled pork treated with LAB fermented solution, packed in different modified atmosphere packages(MAP) and stored at (1±1)℃ were studied. Different gas compositions in the modified atmosphere packages had different shelf-life extension effects. Chilled pork treated with LAB fermented solution and vacuum packaged had highest drip loss, dark pink color and low taste panel score. Chilled pork treated with LAB fermented solution and packaged with MAP1(CO2+N2) had low TBA value, low drip loss, low taste panel score and pale color; Chilled pork treated with LAB fermented solution and packaged with MAP2(CO + O2 +CO2) had best shelf-life extension effect, at 21 day of storage, the logarithmic value of total microflora count, TVB-N value , TBA value, redness a* value and taste panel score was 6.15, 12.20, 0.184, 19.49 and 18.89, respectively. The drip loss was less than 3%, and the color of the pork was bright red. The LAB fermented solution can greatly inhibit the growth of Staphylococcus aureus and Fecal coliform, but has no evident inhibitory effect on Pseudomonas and Enterobacteriaceae. The sensory property of chilled pork treated with LAB fermented solutionwas not adversely affected. At the end of storage, the concentration of bio-aminos were very low except putrescine.

关 键 词：乳酸菌发酵液 保鲜效果 冷却猪肉 气调包装 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]