超高压对羊肉乳化肠杀菌效果及理化品质的影响  

The influence of high pressure on the bacteria inactivation and chemical and physical quality of emulsified mutton sausage

作　　者：饶伟丽[1] 张祎[2] 杨扬[1] 张德权[1] 高远[1] 倪娜[1] 王振宇[1] 陈丽[1] 

机构地区：[1]中国农业科学研究院农产品加工研究所,农业部农产品加工重点实验室,北京100193 [2]北京农学院国际学院,北京100081

出　　处：《食品科技》2013年第9期104-108,共5页Food Science and Technology

基　　金：国家现代肉羊产业技术体系项目(CARS-39);中央级公益性科研院所基本科研业务费专项(2012ZL036)

摘　　要：通过测定超高压处理前后羊肉乳化肠菌落总数、色泽、质构特性、pH值、脂肪氧化程度,研究了超高压对羊肉乳化肠的杀菌效果和理化品质的影响。结果表明,超高压对羊肉乳化肠中细菌有较好的抑制作用,在500 MPa、60 min的处理条件下,乳化肠中的菌落总数可降低2个对数值;超高压处理可提高羊肉乳化肠的L*值,减小a*和b*值;可促进羊肉糜形成致密的凝胶结构,在300 MPa下,硬度和弹性随着时间的延长逐渐增大;可提高羊肉乳化肠的pH值,在300MPa、20 min的处理条件下,pH值由6.28升高到6.51;脂肪氧化程度随着超高压压力的升高显现先升高后降低的趋势。The influence of high pressure on the bacterial inactivation, physical and chemical properties of emulsified mutton sausage was studied by means of the total bacterial count, color, texture properties, pH values and the value of TBARS. And the results showed that bacterias from sausages were effectively inactivated by high pressure, when the pressure was 500 MPa, and the treat time was 60 rain, the total bacterial count of sausage decreased 2 log. High pressure led to the increment of L＊ of the sausage, the decrease of the a＊ and b＊. High pressure could promote minced mutton to a dense gel structure. The hardness and the springiness increased with the treat time goes up at 300 MPa. And the high pressure could lead the pH of emulsified mutton sausage increment, when the pressure was 300 MPa, the treat time was 20 min, pH increased from 6.28 to 6.51. The value of TBARS increased first and then decreased as the pressure increased.

关 键 词：超高压 羊肉乳化肠 杀菌 理化品质 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]