酱大排杀菌条件及冷藏过程品质变化的研究  

Study on sterilization conditions and quality changes in refrigeration process of sauce pork ribs

作　　者：曹睿 王辉 高沛 张希娟 姜启兴[1,2] 于沛沛 CAO Rui;WANG Hui;GAO Pei;ZHANG Xi-Juan;JIANG Qi-Xing;YU Pei-Pei(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Synergetic Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,China;Changshu Jiangnan Livestock and Poultry Food Co.,Ltd.,Changshu 215500,China)

机构地区：[1]江南大学食品学院,无锡214122 [2]江南大学江苏省食品安全与质量控制协同创新中心,无锡214122 [3]常熟市江南畜禽食品有限公司,常熟215500

出　　处：《食品安全质量检测学报》2024年第10期313-322,共10页Journal of Food Safety and Quality

基　　金：常熟市科技发展计划项目(CN202213)。

摘　　要：目的研究酱大排的杀菌条件与冷藏过程中的品质变化,解决酱大排保藏困难、容易变质的难题。方法通过测定低温条件下的杀菌曲线及杀菌强度(F值),研究不同杀菌条件对酱大排微生物、质构、色泽、感官的影响,为酱大排选择最合适的低强度灭菌方案并分析了冷藏过程中的品质变化。结果依据85、90、95、100℃下的灭菌曲线,选择F值为5、6、8 min,保温实验表明3种F值的产品均未胀袋,但5 min、6 min下的菌落总数超出安全范围,货架期较短,选择F=8 min。对采用不同的杀菌时间温度组合进行灭菌的产品进行了色泽、质构及感官指标的分析,发现色泽在95℃的灭菌温度下指标较好,而质构在95~100℃的灭菌温度下均较好,且消费者对于95℃的灭菌温度下喜好度较高,因此确定选择95℃、23min的灭菌条件。在4℃冷藏过程中,相比于普通包装,真空包装能够有效减缓品质劣化,并且具有较高的感官评分。结论选择F=8min,95℃、23 min杀菌条件结合真空包装,可以延长酱大排的冷藏货架期并保持较好的品质。Objective To investigate the sterilization conditions and quality changes during refrigeration of sauce pork ribs,in order to solve the problems of difficult preservation and easy spoilage of sauce pork ribs.Methods Measured the sterilization curve and sterilization intensity(F-value)under low temperature conditions and studied the effects of different sterilization conditions on the microorganisms,texture,color,and sensory properties of sauce pork ribs.The most suitable low intensity sterilization plan for sauce pork ribs was selected and the quality changes during refrigeration were analyzed.Results Based on the sterilization curves at 85,90,95 and 100℃,select F values of 5,6,and 8 min.The insulation experiment showed that all products did not expand the bag,but the total number of bacterial colonies at 5 min and 6 min exceeded the safe range,and the shelf life was relatively short.Therefore,F=8 min was chosen.Analyzed the color,texture,and sensory indicators of products with different sterilization time and temperature,and founded that the color was better at a sterilization temperature of 95℃,while the texture was better at a sterilization temperature of 95‒100℃.Moreover,consumers had a higher preference for sterilization at a temperature of 95℃.Therefore,the sterilization conditions of 95℃and 23 minutes were chosen.In the refrigeration process at 4℃,vacuum packaging could effectively slow down quality deterioration compared to ordinary packaging,and had a higher sensory score.Conclusion In summary,selecting sterilization conditions of F=8 minutes,95℃,and 23 minutes combined with vacuum packaging can extend the refrigerated shelf life of sauce pork ribs and maintain good quality.

关 键 词：酱大排 低温杀菌 包装方式 品质 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]