超高压技术在酱牛肉保鲜中的应用  

Application of high pressure processing in fresh-keeping of spiced beef

作　　者：朱晓红[1] 姚中峰[2] 贾琛[1] 李兴民[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]新疆石河子大学食品学院,新疆石河子832003

出　　处：《食品工业科技》2012年第2期80-84,共5页Science and Technology of Food Industry

基　　金：农业部公益性行业(农业)科研专项(200903012)

摘　　要：为探究超高压技术应用于肉制品保鲜中的可行性,对真空包装的酱牛肉采用600MPa,5、10、15min的超高压处理并与热处理(85～90℃,10min)及未处理组对照,分别在0、2、4、6、8周测定了4℃冷藏条件下的菌落总数、乳酸菌数以及pH、色泽、脂肪氧化值、挥发性盐基氮等理化指标。结果表明,高压处理能够显著降低酱牛肉的初始菌数(p<0.05),抑制细菌的生长,5min和10、15min组分别在第4、第6周超过80000cfu/g;处理组均出现脂肪氧化值升高的现象,高压组pH略有升高,热处理组储藏末期红度值显著降低(p<0.05),其他理化指标没有显著变化。综合考虑,超高压技术可用于真空包装酱牛肉的保鲜中,延长产品货架期。The objective was to determine if high pressure processing （HPP）was a valid preservation method in meats＇ fresh-keeping. Sliced of vacuum-packed spiced beef was subjected to high pressure treatments at 6OOMPa for 5,10,15min at 20℃ and heat treated（HT） at 85-90℃ for lOmin,then stored at 4℃.Counts of aerobic mesophiles,lactic acid bacteria were determined at 0,2,4,6,8 weeks after treatment,respectively.In addition,pH, color,TBARS,as well as TVB-N were performed at the same time on the treated and un-treated（UT） slices.tt was found that HPP caused a degree of microbiological inactivation and inhibited the growth of them in the storage.The aerobic mesophiles subjected to HPP for 5rain and tO, 15min were higher than 80000cfu/g at 4, 6 weeks, respectively.Both the spiced beef after HPP and HT had higher TBARS.The pH of pressured spiced beef increased a tittle,and the value of HT beef significantly decreased at the end of the storage.in a word,HPP could be used in fresh-keeping and extending the shelf life of vacuum-packed spiced beef.

关 键 词：超高压 酱牛肉 保鲜 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]