异硫氰酸烯丙酯与真空在0℃猪肉保鲜的应用  

Application of Allyl isothiocyanate and vacuum in the process of pork preservation at 0℃

作　　者：蔡梅艳[1] 陶乐仁[1] 张婷玉[1] 

机构地区：[1]上海理工大学低温与生物研究所,上海200093

出　　处：《食品工业科技》2014年第5期94-98,共5页Science and Technology of Food Industry

摘　　要：为了在0℃保鲜温度下获得更好的保鲜效果,将异硫氰酸烯丙酯(Allyl isothiocyanate,AITC)与真空单独使用及结合使用于0℃猪肉保鲜,通过菌落总数、pH、感官评分、汁液流失率及色差等理化指标评价保鲜效果。结果表明,添加了AITC的组在24d后菌落总数及pH仍处于二级鲜度范围内,在菌落总数上,AITC与真空结合作用下,初期抑制效果不如AITC单独作用明显,但随着储藏时间的延长,抑菌效果优于AITC单独作用。AITC与真空结合作用组进一步降低了猪肉的汁液流失率、延缓了pH的上升和红度值的下降,肉汁量和弹性也得到了更好的保留,整个储藏期间,感官评分始终处于能被消费者接受的程度内。由此可见,AITC与真空产生了协同作用。综合各指标,AITC结合真空使用的保鲜效果显著好于AITC与真空单独使用及对照组。In order to obtain a better preservation of pork at 0℃,Allyl isothiocyanate（AITC）and vacuum was applied into preservation of pork at 0℃separately and conjunctively. Its effectiveness was assessed by some biological and physical index including total bacterial count, pH, sensory characteristics, water loss, color difference parameters. The results showed that total bacterial count and pH of the group treated with AITC and vacuum was still ranged in the second fresh degree after 24-days-storage. In the early time, antibacterial action of the group treated with AITC and vacuum was not better than the group of AITC alone group, but it came out to be better than the group of AITC alone during later preservation stage.The application of AITC combined with vacuum produced a further low value of water loss and a better preservation of elasticity and color,which also postponed the rise of pH and the decrease of a ＋ value respectively.Sensory characteristics always could be accepted by consumers during the whole storage. It indicated that there was a synergistic effect of AITC and vacuum. In a conclusion, AITC combined with vacuum was the best preservation method in this experiment compared with AITC or vacuum treatment alone and the control.

关 键 词：AITC 真空 0℃ 猪肉保鲜 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]