中温处理对卤制梅花肉贮藏期脂肪品质影响的研究  

Effect of Medium Temperature Treatment on the Fat Quality of Marinated Pork Collar Butt During Storage

作　　者：刘昭雪 周梦天 王靖铱 于婧煊 窦文嘉 魏颖 秦艳 LIU Zhaoxue;ZHOU Mengtian;WANG Jingyi;YU Jingxuan;DOU Weinjia;WEI Ying;QIN Yan(Beijing University of Agriculture,Beijing 102200,China;Beijing University of Technology,Beijing 100124,China;Beijing Zhong Fei Hua Zheng Detection Technology Service Co.,Ltd.,Beijing 101300,China)

机构地区：[1]北京农学院,北京102200 [2]北京工业大学,北京100124 [3]北京中飞华正检测技术服务有限公司,北京101300

出　　处：《食品科技》2024年第11期141-149,共9页Food Science and Technology

基　　金：北京农学院都市农林学交叉学科平台建设项目。

摘　　要：为探究卤制梅花肉经中温处理后在贮藏过程中基于脂肪氧化的品质变化,将其分别置于25、40、65℃下贮藏,对其中脂肪氧化、质构特性和感官评价进行分析,利用阿伦尼乌斯公式预测卤制梅花肉的货架期,筛选出最适灭菌温度。结果表明,在贮藏期内,卤制梅花肉的脂肪氧化度逐渐加深,硬度、胶着性等质构指标和感官评分逐渐下降。在3种灭菌条件下,100℃组和110℃组胶着性分别下降41.70%和53.15%,而105℃组仅下降37.27%,差异显著(P<0.05)。并且该组的脂肪氧化程度最低,感官评分最高,能够更好地维持产品品质。结合阿伦尼乌斯公式对产品货架期进行预测发现,105℃组的常温货架期最长。因此中温卤制梅花肉的灭菌温度可选择105℃。研究结果可为今后中温猪肉制品的灭菌工艺提供理论依据和技术参考。In order to explore the quality changes of marinated pork collar butt during storage based on fat oxidation after medium temperature treatment,it was stored at 25,40℃and 65℃,and its fat oxidation,texture characteristics and sensory evaluation were analyzed.The shelf life of marinated pork collar butt was predicted by Arrhenius formula,and the optimum sterilization temperature was selected.The results showed that during the storage period,the degree of fat oxidation of marinated pork collar butt gradually deepened,and the texture indexes and sensory scores such as hardness and adhesiveness gradually decreased.Under the three sterilization conditions,the adhesiveness of 100℃group and 110℃group decreased by 41.70%and 53.15%respectively,while that of 105℃group decreased by 37.27%,with significant difference(P<0.05),and this group had the lowest degree of fat oxidation and the highest sensory score,which could better maintain the product quality.Combined with Arrhenius formula,the shelf life of the product was predicted,and it was found that the shelf life at room temperature was the longest in the group of 105℃,so the sterilization temperature of marinated pork collar butt at medium temperature could be 105℃.The research results can provide theoretical basis and technical reference for the sterilization technology of medium-temperature pork products in the future.

关 键 词：中温灭菌温度 脂肪氧化 质构特性 货架期 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]