高密度二氧化碳技术对预包装红烧肉菜肴储藏品质的影响  

Effect of dense phase carbon dioxide on quality of pre-packaged braised pork dishes during storage

作　　者：杨立新 赵亚许 王建中 

机构地区：[1]河南省食品工业科学研究所有限公司,河南郑州450053 [2]漯河食品职业学院食品工程系,河南漯河462300

出　　处：《食品与机械》2015年第5期174-176,共3页Food and Machinery

基　　金：国家科技支撑计划项目(编号:2012BAD37B07);河南省重大科技专项(编号:141100110400)

摘　　要：为探讨冷杀菌技术在中式菜肴中的保鲜效果,研究高密度CO2处理后预包装红烧肉菜肴在储藏过程中的理化性质、微生物和感官品质变化。结果表明:高密度CO2处理可明显延长预包装红烧肉的货架期至90d以上。相对高温处理,高密度CO2处理能有效减少预包装红烧肉贮藏过程中挥发性盐基氮的生成及脂肪氧化,并保持产品原有口感、气味、质构等感官特性。In order to explore technological feasibility of cold sterilization in Chinese dishes,the changes of physicochemical property,microorganism and sensory quality of pre-package Braised pork by the processing of dense phase carbon dioxide（DPCD）were studied.Results indicated that DPCD could extend the shelf life of pre-package Braised pork to over 90 days.Compared to the high-temperature processing,DPCD could substantially suppress the growth of microorganism,inhibit the accumulation of TVB-N and decelerate lipid oxidation,and keep a better taste,odor and texture as the fresh sample from sensory evaluation during the storage period of pre-packaged Braised pork.

关 键 词：冷杀菌 高密度二氧化碳 预包装 红烧肉 储藏 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程] TS205.9[轻工技术与工程—食品科学与工程]