应用超高压手段延长低温烟熏火腿的货架期  

Application of Ultra-high Pressure Treatment to Extend the Shelf-life of Smoked Ham

作　　者：韩衍青[1] 孙新生[1] 刘登勇[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]教育部肉品加工与质量控制重点实验室南京农业大学,江苏南京210095

出　　处：《食品科学》2011年第15期99-102,共4页Food Science

基　　金：江苏省科技成果转化专项基金项目(BA2009007);江苏省普通高校研究生创新计划项目(CX10B_310Z)

摘　　要：为揭示超高压处理后低温烟熏火腿货架期、品质及营养指标的变化,以400MPa和600MPa的压力在22℃条件下对切片包装后的烟熏火腿进行10min超高压处理,以未经高压处理样品作对照,4℃贮藏条件下,于0、1、30、90d测定超高压处理样品中的各腐败微生物总数,同时对超高压处理烟熏火腿的脂肪氧化程度、游离脂肪酸含量以及部分感官指标进行评定。结果表明:超高压能够有效杀灭烟熏火腿中的肠杆菌、热杀索丝菌、假单胞菌以及霉菌和酵母,乳酸菌中的部分属较为耐压,是低温烟熏火腿贮藏后期的优势腐败菌;超高压处理组比未处理组样品的饱和脂肪酸含量略有上升,不饱和脂肪酸含量略有下降,且随压力升高饱和脂肪酸增加和不饱和脂肪酸减少的量也相对较大;贮藏初期超高压处理组与未处理组样品TBARS值都没有显著变化,而随贮藏期延长,超高压处理组样品TBARS值比未处理组略有上升。超高压处理能够有效延长低温烟熏火腿的货架期,不会或较小引起游离脂肪酸、贮藏期内色泽和脂肪氧化指标的显著变化,能够较好的保持产品原有游离脂肪酸组成及口感品质。In order to understand the effect of ultra-high pressure（UHP） treatment on the shelf-life,quality and nutritional index of low-temperature smoked ham,the slices of vacuum-packaged smoked ham were subjected to UHP（400 and 600 MPa） treatments at 22 ℃ for 10 min prior to storage at 4 ℃.Total counts of spoilage microorganisms in UHP-treated and control hams were determined after 0,1,30 days and 90 days of storage.In addition,TBARS and free fatty acids were assayed and sensory analysis was performed.The results indicated that UHP treatment could effectively inactivate Enterobacteriaceae,Brochothrix thermosphacta,Pseudomonads,moulds and yeasts in smoked ham.Some lactic acid bacteria were the final dominant spoilage bacteria in smoked ham and revealed strong resistance to high-pressure treatment.The content of saturated fatty acids slightly increased,but the content of unsaturated fatty acids slightly decreased after UHP treatments.The changes of saturated and unsaturated fatty acids are pressure-dependent.At the beginning of cold storage,no change of TBARS value in smoked ham with and without high-pressure treatment was observed.However,at the late storage period,UHP-treated ham revealed increased TBSRS value.Therefore,UHP treatment can effectively extend the shelf-life of low-temperature smoked ham,and will not result in obvious changes of free fatty acids,color and lipid oxidation in smoked ham during storage 4 ℃,thereby better maintaining free fatty acid composition as well as original product quality and taste.

关 键 词：超高压 烟熏火腿 营养品质 货架期 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]