等离子体处理对生鲜牛肉杀菌效果及营养品质的影响  

Effects of Plasma Treatment on the Sterilization and Nutritional Quality of Fresh Beef

作　　者：仇俊 翟国臻 孙运金 QIU Jun;ZHAI Guozhen;SUN Yunjin(Beijing Laboratory for Food Quality and Safety,College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;Plasma Engineering Center,Capital Agricultural Product Safety Industrial Technology Institute,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]北京农学院食品科学与工程学院,食品质量与安全北京实验室,北京102206 [2]北京农学院首都农产品安全产业技术研究院等离子体工程中心,北京102206

出　　处：《肉类研究》2022年第4期41-47,共7页Meat Research

基　　金：北京市教育委员会科技计划一般项目(KM201610020014)。

摘　　要：采用大气等离子体技术对生鲜牛肉进行处理,研究该处理对牛肉杀菌效果和品质特性的影响,包括水分含量、pH值、菌落总数、硫代巴比妥酸反应物值、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、色差值、游离氨基酸含量及脂肪酸含量等品质指标。结果表明:经过30 s等离子体处理可有效降低牛肉的菌落总数,减缓脂质氧化和TVB-N含量增加的趋势,有效增加牛肉部分游离氨基酸含量并减少部分脂肪酸含量;此外,等离子体处理后牛肉的亮度值不变,红度值和黄度值均小幅度降低。综上,等离子处理可以有效抑制生鲜牛肉的菌落生长和脂质氧化,有助于延长货架期,且对生鲜牛肉营养品质没有明显影响。In this study,the effect of atmospheric plasma treatment on the sterilization and quality characteristics of fresh beef was addressed.The parameters investigated included water content,pH value,total bacterial count(TBC),thiobarbituric acid reactive substance value,total volatile base nitrogen(TVB-N)content,color parameters,free amino acid content and fatty acid content.The results indicated that plasma treatment for up to 30 s could effectively decrease the TBC,and retard lipid oxidation and the increase in TVB-N content,and significantly increase the content of some free amino acids and decrease the content of some fatty acids.Additionally,after the treatment,the color parameter L*remained unchanged while a*and b*decreased slightly.In conclusion,plasma treatment could effectively inhibit bacterial growth and lipid oxidation of fresh beef,consequently helping in prolonging the shelf life,while having no obvious effect on the nutritional quality of fresh beef.

关 键 词：大气等离子体 生鲜牛肉 菌落总数 挥发性盐基氮 营养品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]