梅菜扣肉预制菜贮藏过程中品质变化研究  

Quality Changes of Prepared Braised Pork with Preserved Vegetable During Storage

作　　者：张慧敏 孔欣欣[1] 郭楠楠[1] 肖益东 ZHANG Huimin;KONG Xinxin;GUO Nannan;XIAO Yidong(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;College of Food Science and Technology,Wuhan Business University,Wuhan 430056,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064 [2]武汉商学院食品科技学院,湖北武汉430056

出　　处：《食品科技》2024年第11期150-156,共7页Food Science and Technology

基　　金：武汉市市属高校产学研项目(CXY202214)。

摘　　要：探究不同包装方式及贮藏温度对梅菜扣肉预制菜品质的影响。以梅菜扣肉预制菜为研究对象,采用尼龙和铝箔2种材质包装,在冷冻、冷藏、常温3种条件下贮藏,测定其pH值、酸价、过氧化值、挥发性盐基氮、菌落总数及感官评价在贮藏过程中的变化。结果表明:随着贮藏时间的延长,梅菜扣肉预制菜的pH值先降后升,酸价、挥发性盐基氮含量、菌落总数均呈上升趋势(P<0.05),感官评分逐渐下降(P<0.05)。同种贮藏温度下,尼龙包装产品的品质优于铝箔包装。尼龙包装的样品,常温贮藏第8天后挥发性盐基氮含量为16.20 mg/100 g,菌落总数为3.4×10^(4)CFU/g,超过安全限值和可接受范围;冷藏贮藏第12天后,菌落总数为1.3×10^(4)CFU/g,超出可接受范围。贮藏16 d后,冷冻+尼龙组产品的各指标均最优。综上所述,尼龙包装结合冷冻贮藏能使梅菜扣肉预制菜的品质更加稳定,这为定量表达猪肉预制菜品质变化及延长货架期提供参考依据。In order to investigate the effects of different packaging methods and storage temperatures on the quality of prepared braised pork with preserved vegetable.The changes of pH,acid value(AV),peroxide value(POV),total volatile base-nitrogen(TVB-N),total bacterial count and sensory evaluation were studied with prepared braised pork with preserved vegetable as raw material during its storage at freezing,refrigeration,and room temperature by nylon and aluminum foil packaging.The results showed that the pH value of prepared braised pork with preserved vegetable decreased first and then increased with the prolongation of storage time.AV,TVB-N and total bacterial count increased(P<0.05),and sensory evaluation showed a gradual downward trend(P<0.05).Under the same storage temperature,the quality of nylon packaging products is better than that of aluminum foil packaging.After 8 days of storage at room temperature the TVB-N content of nylon packaged products is 16.20 mg/100 g,and the total bacterial count is 3.4×10^(4) CFU/g,exceeding the safety limit and acceptable range.After the 12th day of refrigerated storage,the total bacterial count was 1.3×10^(4) CFU/g,which exceeded the acceptable range.After 16 days of storage,all indicators of the frozen+nylon group products were optimal.In summary,the combination of frozen storage and nylon packaging can make the quality of the prepared braised pork with preserved vegetable more stable,providing a reference basis for quantitatively expressing changes in the quality of prepared braised with pork and extending their shelf life.

关 键 词：预制菜 梅菜扣肉 品质 贮藏 温度 包装 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]