杀菌方式对大豆蛋白基小酥肉贮藏品质影响与其货架期预测  

Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction

作　　者：孙莹 周斌 王龙 刘申 卢冰琳 江连洲[2] 赵钜阳 朱秀清[3] SUN Ying;ZHOU Bin;WANG Long;LIU Shen;LU Binglin;JIANG Lianzhou;ZHAO Juyang;ZHU Xiuqing(Tourism&Cuisine College,Harbin University of Commerce,Harbin 150028,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China;College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150028 [2]东北农业大学食品学院,黑龙江哈尔滨150030 [3]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品工业科技》2025年第4期333-341,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金(2024C2006);黑龙江省自然科学基金(LH2020C048)。

摘　　要：本研究以大豆蛋白素肉为原料研发了植物基小酥肉预制菜,比较了微波杀菌和水浴杀菌对其菌落总数的影响,并考察了不同贮藏温度对产品的理化性质和质构特性的影响。利用Q10模型获得了基于TVB-N值的植物基小酥肉预制菜货架期模型,并预测了其在4℃贮藏温度下的货架期。结果表明:微波杀菌的最适参数为540 W、6 min,水浴杀菌的最适参数为100℃、25 min。微波杀菌相较于水浴杀菌具有更好的保鲜效果,能延缓小酥肉色泽变暗、质构特性和pH下降。以TVB-N安全限定值计算的小酥肉货架期更具可靠性,微波和水浴杀菌在4℃下的货架期预测值分别为16 d和15.45 d,误差分别为6.67%和3%。本研究为大豆蛋白素肉在预制菜领域的产品开发提供了理论参考。This study utilized soybean protein as a raw material to develop a plant-based precooked dish with small crispy meat.The study compared the effects of microwave sterilization and water bath sterilization on the total number of colonies,and investigated the impact of different storage temperatures on the physical and chemical properties and texture characteristics of the product.The Q10 model was utilized to obtain the shelf life model of plant-based small crispy meat precooked dish based on the TVB-N value,and predicted its shelf life at 4℃storage temperature.Results indicated that the optimal parameters for microwave sterilization were 540 W and 6 min,while for water bath sterilization they were 100℃and 25 min.Compared to water bath sterilization,microwave sterilization had a better preservation effect,which could delay the color darkening,texture characteristics,and pH decrease of small crisp meat.The shelf life of small crisp meat calculated by the TVB-N safety limit was more reliable.The predicted shelf life of microwave and water bath sterilization at 4℃was 16 days and 15.45 days,with errors of 6.67%and 3%,respectively.This study provides a theoretical reference for the product development of soy protein meat in the field of precooked dishes.

关 键 词：大豆蛋白 小酥肉 预制菜 杀菌 货架期 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]