不同包装方式对冷鲜猪肉品质及假单胞菌生长的影响  

The influence of different packaging methods of chilled pork on quality and Pseudomonas growth

作　　者：庄军辉[1] 付丽[1] 刘雪颖 高雪琴[1] ZHUANG Junhui;FU Li;LIU Xueying;GAO Xueqin(Henan Institute of Animal Husbandry and Economics,Zhengzhou 450046,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《河南农业大学学报》2024年第3期487-495,共9页Journal of Henan Agricultural University

基　　金：河南省重大科技专项(221100110500)。

摘　　要：【目的】探索冷鲜猪肉贮藏期间品质劣变情况及假单胞菌生长状况,为冷鲜肉贮藏期品质判断提供依据。【方法】采用真空、保鲜盒和热收缩膜3种方式包装冷鲜猪肉,检测4℃下贮藏第0、2、4、6、8天时肉样中假单胞菌菌落数及细菌菌落总数、感官指标、pH值、色差、水分活度值、TVB-N值的变化。【结果】相对于保鲜盒包装,真空包装和热收缩膜包装均能抑制冷鲜猪肉中菌落总数及假单胞菌菌落数增长;贮藏第4天,保鲜盒组肉样的菌落总数达到6.99 lg(CFU·g-1),真空包装组第6天才达到6.46 lg(CFU·g-1);贮藏第6天,保鲜盒组肉样中假单胞菌数最高达到7.58 lg(CFU·g-1),真空包装组和热收缩膜组分别达到了5.00 lg(CFU·g-1)、6.27 lg(CFU·g-1),显著低于保鲜盒组;贮藏期间,3组肉样的TVB-N值均呈现出上升的趋势,保鲜盒组第6天TVB-N值达到158.7 mg·kg-1,真空包装组和热收缩膜组在贮藏第8天时超过150 mg·kg-1;水分活度测定中,第4天真空包装组和热收缩膜包装组AW值大于保鲜盒包装组,贮藏第6天起,各组肉样的水分活度趋于稳定差异不显著(p>0.05);贮藏前2 d,保鲜盒组肉样L*值较高,而贮藏后期,热收缩膜组和真空包装组能维持较高的L*值;保鲜盒组肉样的a*值均整体先上升后下降趋势,热收缩膜组和真空包装组呈下降趋势,真空包装能较好延缓a*值下降;第8天,保鲜盒组肉样pH值最高,已接近7.0,热收缩膜组与真空包装组肉样pH值差异不显著(p>0.05),且均低于6。在反映肉质新鲜度上,猪肉的感官与a*值、pH值、AW值、TVB-N值、假单胞菌数相关性比较大。【结论】真空包装可以能抑制冷鲜猪肉细菌的增长、延缓TVB-N值的增长,在短期内能更好维护冷鲜猪肉的品质。【Objective】In order to explore the quality deterioration and Pseudomonas growth of chilled pork during storage period,and provide a basis for judging the quality of cold fresh meat storage period.【Method】The experiment used vacuum,fresh-preservation box and heat shrinkable film to package chilled pork,and detected the changes of Pseudomonas number,total bacterial colonies number,sensory indexes,pH value,color difference,water activity value,and TVB-N value in meat samples at the 0,2,4,6 and 8 days of storage at 4℃.【Result】The results of the study showed that both vacuum packaging and heat shrink film packaging could inhibit the growth of total colony counts and Pseudomonas aeruginosa colonies in chilled pork compared with fresh-preservation box packaging.On the 4th day of storage,the total number of colonies reached 6.99 lg(CFU·g-1)in the fresh-preservation box group,while the value was only 6.46 lg(CFU·g-1)in the vacuum packing group on the 6th day.The highest number of Pseudomonas aeruginosa was found in the meat samples of the fresh-preservation box group,on the 6th day of storage,which reached 7.58 lg(CFU·g-1).While,the number of Pseudomonas aeruginosa were 5.00 lg(CFU·g-1)and 6.27 lg(CFU·g-1)in the vacuum-packed group and the heat-shrinkable film group,respectively,which were significantly lower than that of the fresh-preservation box group.During the storage period,the TVB-N values of the three groups of meat samples showed an increasing trend,and the TVB-N value of the fresh-preservation box group reached 158.7 mg·kg-1 on the 6th day,and the vacuum packing group and the heat shrinkable film group exceeded 150 mg·kg-1 on the 8th day of storage.The moisture activity(AW)of the vacuum packing group and the heat shrinkable film group was greater than that of the fresh-preservation box group on the 4th day.From the 6th day of storage,the moisture activity of meat samples in each group tended to stabilize and the difference was not significant(p>0.05).In the first two days of storage,the L*va

关 键 词：冷鲜猪肉 品质变化 假单胞菌 挥发性盐基氮 相关性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]