4种保鲜技术在冰箱内软冷冻猪肉保鲜中的应用  

Application of Four Preservation Technologies to Preserve Soft Frozen Pork in Refrigerator

作　　者：范国华[1] 陶乐仁[1] 张庆刚[1] 张婷玉[1] 蔡梅艳[1] 

机构地区：[1]上海理工大学食品科学系,上海200093

出　　处：《肉类研究》2013年第1期42-45,共4页Meat Research

摘　　要：为寻找能有效延长冰箱软冷冻区(-8℃)猪肉货架期的保鲜技术,比较臭氧(15ppm)、紫外线(4.87μW/cm2)、芥末提取物(AIT)、硅窗膜(联合气调包装)4种保鲜技术,并与-18℃条件下猪肉各项理化指标进行对比。实验设计了6组:对照组Ⅰ(-8℃)、对照组Ⅱ(-18℃)、臭氧组、紫外线组、AIT组和硅窗膜组;比较不同时期的软冷冻猪肉感官指标、色差值、pH值、菌落总数、汁液流失率、TVB-N值。结果表明:硅窗膜组的猪肉在15d失水严重,猪肉表现出现干裂现象;AIT组的杀菌效果最好;臭氧和紫外线技术虽然杀菌效果明显,但加速软冷冻猪肉的脂肪氧化,对猪肉的气味产生不好的影响;AIT条件下的软冷冻猪肉与-18℃条件下猪肉的气味变化基本吻合。综合考虑,AIT组好于臭氧组和紫外线组,硅窗膜组应在猪肉保水性上改进,需要进一步探索。In order to find an effective technology to prolong the shelf life of soft frozen pork in refrigerator （-8℃）, four preservation technologies, treatment with ozone, ultraviolet （UV） or allyl isothiocyanate （AIT） and modified atmosphere packaging （MAP） with silicone gum film, and frozen storage at-18℃ were compared for their effects on physicochemical properties of pork. Six experimental groups were designed as： control I （-8℃）, control 2 Ⅱ（-18℃）, ozone treatment, UV treatment, AIT treatment and MAP. Sensory characteristics, color difference parameters, pH, total bacterial count, juice loss rate and TVB-N were measured at different storage time-points. MAP group exhibited high levels of water loss and was dry and cracked after 15 d of storage. AIT had the best antibacterial effect on pork. Despite being effective in inhibiting microbes, ozone and UV accelerated lipid oxidation in pork and had a side effect on pork flavor. Similar changes in pork flavor were observed between AIT treatment and storage-18℃. Collectively, our findings demonstrate that AIT is more effective than ozone and UV for preserving pork, and MAP with silicone gum film needs improvement in terms of water-hold capacity and further exploration.

关 键 词：冰箱软冷冻 肉类 臭氧 紫外线 AIT 硅窗膜 货架期 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]