超高压杀菌对酱卤肉制品贮藏期品质的影响  

Effect of Ultra-High-Pressure Sterilization on the Quality of Marinated Meat Products during Storage

作　　者：张顺君 王东亮 陈宏柱 汪雨晗 李新福 ZHANG Shunjun;WANG Dongliang;CHEN Hongzhu;WANG Yuhan;LI Xinfu(Shanghai Xincheng Food Co.Ltd.,Shanghai 201203,China;College of Food Science and Light Industry,Nanjing Tech University,Nanjing 211800,China)

机构地区：[1]上海新成食品有限公司,上海201203 [2]南京工业大学食品与轻工学院,江苏南京211800

出　　处：《肉类研究》2023年第12期54-60,共7页Meat Research

摘　　要：研究超高压杀菌(ultra-high-pressure sterilization,UHPS)对酱卤肉制品贮藏期间品质特性的影响,以牛腱、鸭肫为研究材料,设置3种处理方式:UHPS、传统热杀菌(conventional retort sterilization,RS)、变温杀菌(variable retort temperature sterilization,VRTS),并测定不同处理组产品在常温贮藏第0天和第90天时的感官品质、色度、质构和菌落总数4个指标,得出不同杀菌处理对卤牛腱和卤鸭肫的品质变化及贮藏特性的影响。结果表明,UHPS组的感官评分最高(牛腱83.1分,鸭肫82.5分);同时其硬度下降最少(牛腱37.48%,鸭肫1.86%)。在贮藏90 d后,对照组卤牛腱和卤鸭肫的菌落总数分别达到8.00×107、2.49×107 CFU/g,而所有处理组的菌落总数仍然小于10 CFU/g,并且与第0天的菌落总数相比无明显变化;对照组的2组产品硬度、内聚性、弹性、胶黏性及咀嚼性均有所下降,产品的质构在贮藏期间变化较大,而经过灭菌处理的产品都能保持较好的质构;对照组产品在贮藏90 d后亮度值(L*)升高;卤牛腱的红度值(a*)升高,相反卤鸭肫的a*下降;2组产品的黄度值(b*)都上升,然而UHPS组的卤牛腱和卤鸭肫在贮藏90 d后色度均无明显变化,并且感官评分仍然是处理组中最高的(牛腱82.3分,鸭肫81.4分)。综合分析可得,UHPS能够在有效延长酱卤肉制品的货架期的同时,更好地保持它的品质特性。Our aim was to study the effect of ultra-high-pressure sterilization(UHPS)on the quality characteristics of marinated beef tendon and marinated duck gizzard during storage.Three treatments were set up:UHPS,conventional retort sterilization(RS),and variable retort temperature sterilization(VRTS),and the organoleptic quality,color,texture,and total bacterial count of the products were measured on the 0 day 0 and 90 of ambient storage.The results showed that the UHPS group had the highest sensory scores(83.1 points for marinated beef tendon and 82.5 points for marinated duck gizzard),and the lowest decrease in product hardness(37.48%for marinated beef tendon and 1.86%for marinated duck gizzard).After 90 days of storage,the total bacterial counts of marinated beef tendon and duck gizzard in the control group reached 8.00×107 and 2.49×107 CFU/g,respectively,whereas the total bacterial counts of all the treatment groups were still less than 10 CFU/g,and was not significantly changed compared with that on day 0.The hardness,cohesiveness,elasticity,adhesiveness,and chewiness of the two products in the control group were decreased,whose texture was changed a lot during the storage period,whereas the sterilized products were able to maintain better texture.The L*value of the products in the control group was increased after 90 days of storage;the a*value of marinated beef tendon was increased,while that of marinated duck gizzard was decreased;the b*values of both products were increased.However,the color of both marinated beef tendon and duck gizzard in the UHPS group was not changed significantly after 90 days of storage,and the sensory scores were still the highest among the treatment groups(82.3 points for marinated beef tendon,and 81.4 points for marinated duck gizzard).Comprehensive analysis shows that UHPS can effectively extend the shelf life of marinated meat products,while better maintaining its quality characteristics.

关 键 词：酱卤肉制品 超高压杀菌 感官品质 微生物 质构 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]