脉冲强光与紫外协同延长切片腌腊肉货架期的工艺优化  

Optimization of Combined Pulsed Light and UV Treatment for Extending the Shelf Life of Sliced Cured Pork

作　　者：刘娜[1] 梁美莲[1] 谭媛元[1] 徐鑫[1] 邓力[1,2] 何腊平[1,2] 曾雪峰[1,2] 梁才 张汝萍 周娟 朱秋劲[1,2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025 [3]贵州五福坊食品股份有限公司,贵州贵阳550018

出　　处：《肉类研究》2017年第7期16-21,共6页Meat Research

基　　金：贵州省高层次创新型人才培养项目(黔科合平台人才[2016]5662);贵州省重大科技专项(黔科合重大专项字[2015]6004-2);贵州大学研究生创新基金项目(研理工2017023号);贵州省食品科学与工程专业研究生卓越人才计划项目(黔教研合ZYRC[2014]003);贵州省研究生特色食品加工创新工作站项目(黔教研合JYS字[2015]009)

摘　　要：为延长腌腊肉制品的货架期,通过脉冲强光协同紫外照射对切片腌腊肉制品进行保鲜,以菌落总数为评价指标确定协同处理的最优参数为:腌腊肉切片厚度3 mm、腌腊肉距离脉冲强光光源10 cm、距离紫外光源11 cm、脉冲强光-紫外照射时间5 min,此时菌落总数减少了1.4×10~7 CFU/g。通过30 d的验证实验,测定样品的菌落总数、过氧化值、酸价、水分含量、pH值以及感官指标,结果表明:经脉冲强光协同紫外照射处理的腌腊肉在贮藏过程中的品质明显优于未处理的样品(P<0.05),杀菌率达99.6%,延长了腌腊肉制品的货架期,说明脉冲强光与紫外协同技术可以很好地用于腌腊肉制品的保鲜。To prolong the shelf life of meat products,sliced cured pork was subjected to combined pulse light and UV treatment.The processing parameters were optimized based on total colony number.The results indicated that the total colony number was reduced by 1.4×10^7 CFU/g when 3 mm thick meat slices were irradiated 10 cm from the pulse light source and 11 cm from the UV source for 5 min.The irradiated samples were stored for 30 days and the total colony number,peroxide value,acid value,moisture content,pH value and sensory evaluation were measured during the period.It was demonstrated that the quality of the treated samples was far better than that of the untreated ones（P〈0.05）.This combined treatment yielded a sterilization rate of 99.6% and extended the shelf life of cured pork,and thus it could be applied to preserve cured pork.

关 键 词：脉冲强光 紫外照射 表面杀菌 栅栏技术 肉制品 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]