黄菜即食肉丸配方优化及贮藏特性  

Formulation Optimization and Storage Characteristics of HuangcaiInstant Meatballs

作　　者：贺伟春 刘亚平[1] 狄建兵[1] 宋支萱 HE Weichun;LIU Yaping;DI Jianbing;SONG Zhixuan(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《食品工业科技》2024年第14期175-183,共9页Science and Technology of Food Industry

基　　金：山西农谷建设科研专项资助项目(SX-NGJSKYZX201906)。

摘　　要：为获得黄菜即食肉丸最优配方并对其贮藏特性进行研究,以感官评分为考察指标,利用Plackett-Burman试验筛选出了对黄菜即食肉丸感官评分影响显著的3个因素,并通过最陡爬坡试验和Box-Behnken试验,优化了黄菜即食肉丸配方;对比了黄菜即食肉丸与普通肉丸以及两种不同包装下(玻璃瓶、脱氧剂+PET易拉罐封装)黄菜即食肉丸37℃贮藏过程中色差、质构、菌落总数、大肠菌群、金黄色葡萄球菌、沙门氏菌、过氧化值、硫代巴比妥酸值等指标的变化。结果表明:黄菜即食肉丸最佳配方为肉:黄菜比为1:1、鸡蛋添加量9%、食盐添加量0.9%。在该配方下制得的黄菜肉丸清香柔和,富有弹性,形状饱满,色泽诱人,感官评分为23.58分。在贮藏过程研究中,黄菜肉丸较普通肉丸pH显著降低(P<0.05),抑制了菌落总数(P<0.05),大肠菌群和致病菌的生长;脱氧剂+PET易拉罐封装更好的保持了黄菜肉丸的色泽,显著延缓了菌落总数的上升(P<0.05),延长了产品贮藏期,抑制了大肠菌群以及金黄色葡萄球菌等致病菌的生长繁殖。本研究对黄菜即食肉丸配方开发及其在不同包装下贮藏特性的研究具有一定参考意义。In order to determine the best recipe for Huangcai instant meatballs to research the characteristics of their preservation,the Plackett-Burman test was used to eliminate the three variables that significantly impacted the sensory score of Huangcai instant meatballs.The steepest climb test and Box-Behnken test were then used to optimize the Huangcai instant meatball recipe.The changes in color,texture,total colony count,coliforms,Staphylococcus aureus,Salmonella,peroxide value,and thiobarbituric acid value were compared with those of regular meatballs and two different packages(glass bottle,deoxidizer+PET can package)stored at 37℃.The meat-Huangcai ratio of 1:1 with the inclusion of 9%egg and 0.9%salt was the best combination for the primary influencing factors in the formulation of Huangcai instant meatballs,according to the results.The meatballs made using this recipe had an organoleptic score of 23.58 points and were aromatic,soft,elastic,full in shape,and visually appealing in color.In comparison to regular meatballs,the Huangcai instant meatballs in the storage process had a considerably lower pH(P<0.05)and reduced the growth of Escherichia coli and harmful bacteria(P<0.05).Deoxidizer+PET could encapsulate yellow vegetable meatballs more effectively,prolong the product's storage period,prevent the growth and reproduction of pathogenic bacteria like Staphylococcus aureus,and significantly delaying the rise in colony count(P<0.05).For the development of the recipe for Huangcai instant meatballs and its preservation properties under various packages,the current study has certain reference relevance.

关 键 词：黄菜即食肉丸 配方优化 贮藏特性 包装 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]