冷藏温度对植物基培根品质的影响  

Effect of cold storage temperature on the quality of plant-based bacon

作　　者：樊炯 马骏骅 颜金鑫 张慧恩[1] 杨华[1] FAN Jiong;MA Jun-hua;YAN Jing-xin;ZHANG Hui-en;YANG Hua(College of Biological&Environmental Sciences,Zhejiang Wanli University,Ningbo,Zhejiang 315100,China)

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100

出　　处：《食品与机械》2023年第5期115-118,131,共5页Food and Machinery

基　　金：浙江省重点研发计划项目(编号:2020C02042);宁波市公益项目(编号:202002N3092);宁波市公益类科技计划项目(编号:2022S149);鄞州区农业科技项目(编号:2015-96号)。

摘　　要：目的:研究冷藏温度对植物基培根品质的影响。方法:考察冷藏温度(-40,-20,4℃)对植物基培根质构特性、蒸煮损失、水分活度、蛋白质含量、菌落总数及微观结构的影响,探索植物基培根的最佳冷藏条件。结果:冷藏期间(0~30 d),随着冷藏时间的延长,植物基培根硬度增加,蒸煮损失率增大,水分活度下降,微生物数量上升;随着冷藏温度的下降,植物基培根的结构更稳定,水分损失更少,保留的蛋白质比例更高,微生物数量降低。结论:植物基培根的最适冷藏温度为-40℃。Objective:This study aimed to investigate the effect of cold storage temperature on the quality of plant-based bacon.Methods:The effect of cold storage temperature(-40,-20,4℃)on texture characteristics,cooking loss,water activity,protein content,total number of colonies and microstructure of plant-based bacon were investigated,and the optimal cold storage conditions of plant-based bacon were explored.Results:During the period of refrigeration(0~30 d),the hardness,cooking loss rate and number of microorganisms of plant-based bacon increased,while the water activity decreased with the extension of refrigeration time.As refrigerated temperatures dropped,the plant-based bacon became more structurally stable and lose less water,retaining a higher percentage of protein and a lower microbial population.Conclusion:The optimum refrigeration temperature of plant-based bacon is-40℃.

关 键 词：植物基 培根肉 贮藏品质 冷藏温度 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]