不同处理方式对牛干巴贮藏期品质的影响  

Effects of different treatments on the quality of dry-cured beef during storage period

作　　者：胡凯弟 甘芳瑗[1] 刘书亮[1] 王成 何利[1] 陈姝娟[1] 

机构地区：[1]四川农业大学食品学院,四川雅安市625014 [2]四川筠连县畜牧局,四川宜宾645250

出　　处：《食品与发酵工业》2015年第7期220-225,共6页Food and Fermentation Industries

基　　金：四川省"三区"人才支持计划项目

摘　　要：为延长干巴牛肉货架期,文中分别采用热力、化学、热力结合化学与超高压4种方式处理干巴牛肉,以真空包装干巴牛肉为对照,于37℃保温贮藏35天,通过对其理化、微生物及感官指标进行测定,分析其在贮藏过程中品质变化规律;结果显示:热力处理组干巴牛肉品质变化较小,微生物数量减少速度较快,35天后酸价(AV)和总挥发性盐基氮(TVBN)较低;化学处理组35天后亚硝酸盐含量较其他处理组低,为0.7 mg/kg,但AV和TVBN值偏高,为1.83 mg/g和59.6 mg/kg,对细菌和酵母菌抑制效果较差;热力结合化学处理组亚硝酸盐含量较低,AV和TVBN值均最低,为1.50 mg/g和52.5 mg/kg,与热力处理组感官评分接近,微生物减少较热力组快;超高压处理组杀菌效果较好,但色泽较差。对照组35天后亚硝酸盐含量、AV、TVBN值和微生物数量均高于各处理组。4个处理组在整个贮藏过程中亚硝酸盐含量、细菌总数与酵母菌数均下降,亚硝酸盐含量均低于1.5mg/kg,远低于国家标准30 mg/kg,且无过氧化值、霉菌检出。热力结合化学组为最优处理组。To prolong the shelf life of dry-cured beef. Different inhibition or sterilization methods including thermal, chemical, thermal cooperated with chemical and ultra-high pressure were used in dry-cured beef, respectively. The variation of quality during storage period （35 days, 37 ℃ ） were analyzed on physical, chemical, microbiological and sensory indexes, and vacuum-packed product was used as a control. The sensory qualities of thermal-treated group changed slightly, and the amount of microorganisms decreased faster, both of acid value （AV） and total volatile basic nitrogen （TVBN） were lower after 35 days in that group; at the end of storage period, the nitrite content of chemical group was lower than others, as 0.7 mg/kg, but its AV and TVBN were higher at 1.83 mg/g and 59.6 mg/ kg respectively, with poor inhibition effect on bacteria and yeast. Low nitrite content was showed in thermal combined chemical treatment. AV and TVBN of that group were 1.50 mg/g and 52.5 mg/kg respectively, both of them were the lowest among all treatments. Sensory scores of thermal and thermal combined chemical group were very close, but microorganisms decreased faster. The color of ultra-high pressure treated group was not good, while the sterilization effect was desirable. The nitrite content, AV, TVBN and biomass of microorganism of control group were higher than all treated groups after 35 days. The number of bacteria and yeast of four treated groups decreased during storage. The nitrite content was less than 1.5 mg/kg which was much lower than the national standard. No peroxide value and fun- gus were detected throughout the storage period. The thermal combined with chemical-treated was the optimal treatment.

关 键 词：干巴牛肉 处理方式 贮藏期 品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]