紫外预杀菌处理对生鲜猪肉贮藏品质的影响  

Effects of ultraviolet pre-sterilization on storage quality of fresh pork

作　　者：李成林 甘俊兰 陈宇 杨礼源 郭依萍 叶可萍[2] LI Cheng-Lin;GAN Jun-Lan;CHEN Yu;YANG Li-Yuan;GUO Yi-Ping;YE Ke-Ping(Qingdao Haier Refrigerator Co.,Ltd.,Qingdao 266100,China;College of Food Science and Technology,National Center of Meat Quality and Safety Control,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]青岛海尔电冰箱有限公司,青岛266100 [2]南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,江苏省肉类生产与加工质量安全控制协同创新中心,南京210095

出　　处：《食品安全质量检测学报》2025年第1期266-274,共9页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2021YFD2100800)。

摘　　要：目的探究紫外预杀菌处理对生鲜猪肉品质的影响。方法设置不同包装条件(裸露包装和保鲜袋包装)、照射距离(6、9和12 cm)和照射时间[裸露包装(3、5、10 s),保鲜袋包装(6、10、14 s)],通过测定菌落总数、感官评定、色差、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值等指标,探究紫外处理在保持生鲜肉品质的同时降低猪肉初始微生物数量的可行性。结果裸露包装生鲜猪肉最佳紫外照射条件为照射距离9 cm处理10 s,保鲜袋包装猪肉的最佳紫外照射条件为照射距离6 cm处理14 s,可使生鲜猪肉初始微生物数量分别降低0.44 logCFU/g和0.61 logCFU/g,但对脂肪氧化、感官及色泽没有显著影响。结论紫外预杀菌处理在降低猪肉初始微生物数量的同时,能够减缓TVB-N值的增加及脂质氧化,并对生鲜肉感官品质、色泽没有显著影响,使猪肉的货架期延长3~4 d,在猪肉保鲜领域具有潜在应用价值。Objective To study the effects of ultraviolet pre-sterilization on the quality of fresh pork.Methods Different packaging conditions(bare packaging and fresh-keeping bag packaging),irradiation distance(6,9 and 12 cm)and irradiation time[bare packaging(3,5,10 s),fresh-keeping bag packaging(6,10,14 s)]were set in this study.The feasibility of ultraviolet treatment to reduce the number of pork microorganisms and prolong the shelf life of pork was explored by measuring the total number of colonies,sensory evaluation,color difference,total volatile basic nitrogen(TVB-N)and thiobarbituric acid reactive substances(TBARS).Results The results showed that the best ultraviolet irradiation conditions for naked packaged fresh pork were 9 cm-10 s,and the best ultraviolet irradiation conditions for fresh-keeping bag packaged pork were 6 cm-14 s,which could reduce the initial microbial number of fresh pork by 0.44 logCFU/g and 0.61 logCFU/g,respectively,but had no significant effect on fat oxidation,sensory evaluation and color.Conclusion The ultraviolet pre-sterilization treatment can reduce the initial number of microorganisms in pork,slow down the increase of TVB-N value and lipid oxidation,and has no significant effect on the sensory quality and color of fresh meat.The shelf life of pork is prolonged by 3-4 d,which has potential application value in the field of pork preservation.

关 键 词：生鲜猪肉 紫外 贮藏保鲜 预杀菌 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]