超高压处理对牛肉加工特性的影响  

Effect of ultra-high pressure treatment on processing peculiarity of beef

作　　者：段旭昌[1] 李绍峰[1] 张建新[1] 李立方[1] 蒋爱民[1] 上官建武 杨公明[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]三门峡富达热电有限公司,河南三门峡472400

出　　处：《西北农林科技大学学报（自然科学版）》2005年第10期62-66,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西省科技攻关项目(2000KG-A01)

摘　　要：研究了不同超高压处理对鲜、熟牛肉的感观特性、保藏性和残存微生物的影响。结果表明,超高压处理对鲜牛肉的感官品质有显著影响,可明显延长牛肉的保藏期,但无法完全杀灭牛肉中的微生物;牛肉中残存的微生物主要是革兰氏阳性杆菌,说明牛肉中的某些革兰氏阳性杆菌对超高压具有较强的抵抗性。The quality of sensory and preservation and remanet microbe of fresh and cooked beef treated by different ultra-high pressure was investigated. The results show that ultra-high pressure treatment obviously affects sensory quality of fresh beef and can lengthen markedly the shelf life of beef,but all microorganism in the beef could not be killed absolutely with ultra-high pressure treatments. The survival bacterium observed is only the gram positive bacillus in these samples ,which show that some gram positive bacillus in beef have more repellence for ultra-high pressure.

关 键 词：牛肉 超高压处理 感官特性 保藏性 革兰氏阳性杆菌 

分 类 号：TS205.9[轻工技术与工程—食品科学] TS251.52[轻工技术与工程—食品科学与工程]