天然复配保鲜剂及其与真空包装协同作用对预调理猪肉馅货架期的影响  

Effects of natural compound preservative and its vacuum synergy on the shelf life of pre-conditioned pork filling stuffing

作　　者：刘平云 王军茹 丁一丹 张根生[2] LIU Ping-yun;WANG Jun-ru;DING Yi-dan;ZHANG Gen-sheng(South Central Branch of Ministry of Agriculture Nanjing Design Institute,Changsha,Hunan 410000,China;College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150028,China)

机构地区：[1]农业部南京设计院中南分院,湖南长沙410000 [2]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品与机械》2022年第5期119-126,共8页Food and Machinery

基　　金：黑龙江省“千百万”工程科技重大专项(编号:2019ZX07B03)。

摘　　要：目的:研究食品保鲜剂对预调理猪肉馅保鲜效果的影响,解决预调理猪肉馅易腐败变质且货架期极短的问题。方法:利用菌落总数或TBA值作为评价标准,测定经真空包装协同复配保鲜剂处理后的肉馅在贮藏期间理化指标及微生物指标的变化。结果:保鲜剂最优配比为0.049%乳酸链球菌素、0.207%D-异抗坏血酸钠、0.029%迷迭香提取物;真空包装协同复配保鲜剂处理能够有效延缓菌落总数、TBA值、TVB-N值、pH值的变化,且具有较好的感官评分,其货架期可达10 d。结论:真空包装协同复配保鲜剂处理预调理猪肉馅有较好的保鲜效果,能够有效延长其货架期。Objective:To study the effect of food preservatives on the freshness of pre-conditioned pork filling stuffing and to solve the problem of easy spoilage and very short shelf life of pre-conditioned pork filling stuffing.Methods:The changes of physicochemical and microbiological indexes of the pre-conditioned pork filling treated with vacuum-packed co-combination preservatives during storage were determined using the total number of colonies or TBA values as evaluation criteria.Results:The optimal ratio of preservatives were as followed:0.049%nisin,0.207%D-isoascorbate sodium,0.029%rosemary extract.Vacuum-packed synergistic compounding preservative treatment can effectively delay the changes of total bacterial colony,TBA value,TVB-N value,pH value,and has better sensory score,and its shelf life can reach 10 days.Conclusion:Vacuum packaging synergistic compounding preservative treatment of pre-conditioned pork filling has a better preservation effect and can effectively extend its shelf life.

关 键 词：预调理猪肉馅 食品保鲜剂 真空包装 货架期 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]