多孔微球缓释技术在冰箱熟食保鲜中的应用研究  

Study on the application of porous microspheres slow-release technology in the preservation of cooked food in refrigerator

作　　者：董浩 王海燕 栾福磊 杨益盛 卢世学 徐新星 赵元晖[2] DONG Hao;WANG Haiyan;LUAN Fulei;YANG Yisheng;LU Shixue;XU Xinxing;ZHAO Yuanhui(Hisense Refrigerator Co.,Ltd.,Qingdao,266000;College of Food Science and Engineering,Ocean University of China,Qingdao,266003)

机构地区：[1]海信冰箱有限公司,山东青岛266000 [2]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《家电科技》2023年第4期116-119,共4页Journal of Appliance Science & Technology

摘　　要：为探究天然缓释剂在冰箱冷藏条件下对典型熟食的保鲜效果,通过对冰箱冷藏室存储的酱牛肉及午餐肉中N-亚硝胺、亚硝酸盐、生物胺、菌落总数等指标进行测定。结果显示,当酱牛肉和午餐肉在4℃贮藏12天后,有缓释剂样品中菌落总数分别比对照组低20.0%和15.79%。由于微生物可以参与亚硝化的化学反应中,菌落总数的减少在一定程度上可以降低4℃贮藏条件下生物胺的积累,抑制酱牛肉和午餐肉在贮藏期间N-亚硝胺的生成。从亚硝酸盐含量推测是缓释剂抑制了亚硝酸盐转化为N-亚硝胺的反应途径。In order to explore the fresh-keeping effect of natural slow-release agents on typical cooked food under the refrigerator conditions,the indexes of N-nitrosamine,nitrite,biogenic amine,total bacterial count in the sauce beef and lunch meat stored in the refrigerator freezer were determined.The results showed that after 12 days of storage at 4℃,total bacterial count in the sauce beef and Lunch meat samples with slow-release agents was 20.0%and 15.79%lower than that in the control group,respectively.Because microorganisms can participate in the chemical reaction of nitrosation,the reduction of total bacterial count reduces the accumulation of biogenic amine under the storage condition of 4℃,and inhibits the production of N-nitrosamine during the storage of sauce beef and lunch meat.It is inferred from the nitrite content that the slow-release agent inhibits the reaction pathway of nitrite conversion to N-nitrosamine.

关 键 词：熟食 亚硝酸盐 N-亚硝胺 

分 类 号：TM925.21[电气工程—电力电子与电力传动]