微酸性次氯酸水结合化学保鲜技术对猪肉的保鲜作用  

Preservation Effect of Slightly Acidic Hypochlorite Water Combined with Chemical Preservation Technology on Pork

作　　者：陈倩茹 梁乌日图白音 照那木拉 张静静 云雪艳 董同力嘎 CHEN Qianru;LIANG Wuritubaiyin;ZHAO Namula;ZHANG Jingjing;YUN Xueyan;DONG Tungalag(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Shanghai Wanlay Environmental Technology Co.,Ltd.,Shanghai 201612,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]上海万籁环保科技股份有限公司,上海201612

出　　处：《食品科技》2025年第1期128-136,共9页Food Science and Technology

基　　金：内蒙古青年科技人才发展项目(创新团队)(NMGIRT2310);校企合作横向课题(RH1900007172)。

摘　　要：为研究微酸性次氯酸水(Slightly acidic hypochlorous water,SAHW)结合化学保鲜技术对猪肉的保鲜效果,以延长猪肉保质期。试验将SAHW结合氯化钠及乳化剂,通过正交试验确定三者结合的最佳使用浓度,并结合保鲜效果进行验证。结果表明,乳化剂中酪蛋白酸钠的杀菌乳化效果最佳,当酪蛋白酸钠质量分数分别为0.02%、0.05%和0.10%时,其菌落总数分别为1.50、1.39、1.16 lg CFU/mL。在SAHW有效氯质量浓度为50 mg/L、酪蛋白酸钠质量分数为0.05%、Na Cl质量分数为0.10%时猪肉保鲜效果最好。使用该组合处理猪肉并进行贮藏,与对照组相比,在贮藏第30天时猪肉菌落总数降低了29.5%;挥发性盐基氮降低了50.5%,汁液流失率降低了22.7%,硫代巴比妥酸降低了19.9%,p H值为5.84。试验结果表明SAHW结合酪蛋白酸钠及氯化钠可以延长猪肉保鲜期,实现协同增效的保鲜效果,为SAHW在猪肉保鲜中的应用提供科学依据。In order to investigate the preservation effect of slightly acidic hypochlorous water(SAHW)combined with chemical preservation technology on pork to extend its shelf life.This article combined SAHW with sodium chloride and emulsifier,determined the optimal concentration of the three through orthogonal experiments,and verified the preservation effect of pork.The results showed that the emulsifier selected sodium caseinate had the best bactericidal and emulsifying effect.When the mass concentration of sodium caseinate was 0.02%,0.05%,and 0.10%,the total bacterial count was 1.50,1.39 lg CFU/mL,and 1.16 lg CFU/mL,respectively.The best preservation effect of pork was achieved when the effective chlorine concentration of SAHW was 50 mg/L,the mass fraction of sodium caseinate was 0.05%,and the mass fraction of NaCl was 0.10%.Using this combination to process pork and store it,compared with the control group,the total bacterial count of pork decreased by 29.5%on the 30th day of storage.Volatile base nitrogen decreased by 50.5%,juice loss rate decreased by 22.7%,thiobarbituric acid decreased by 19.9%,and pH value was 5.84.The results showed that SAHW combined with sodium caseinate and sodium chloride could prolong the shelf life of pork,achieve synergistic preservation effect,and provide scientific basis for the application of SAHW in pork preservation.

关 键 词：微酸性次氯酸水 酪蛋白酸钠 氯化钠 猪肉 保鲜作用 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]