预制猪头骨白汤的贮藏品质稳定性  

Quality and Storage Stability of Precooked Pork Head Bone Broth

作　　者：薛祎珂 张冬梅[1] 董会龙 尹涛[1] 刘茹[1] 尤娟[1] XUE Yike;ZHANG Dongmei;DONG Huilong;YIN Tao;LIU Ru;YOU Juan(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Guigang New Food Food Co.Ltd.,Guigang 537000,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]贵港新食记食品有限公司,广西贵港537000

出　　处：《肉类研究》2025年第3期62-69,共8页Meat Research

基　　金：影子科技-华中农大健康食品产业研究院基金项目(IRIFH202220)。

摘　　要：为明确预制猪头骨白汤的最佳贮藏温度及贮藏期限,以猪头骨为原料,采用高压熬煮工艺制备预制猪头骨白汤,研究预制猪头骨白汤在-3、4、10℃3种冷藏温度下贮藏期间的色度、pH值、菌落总数、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、粒径、ζ-电位、微观结构的变化规律。结果表明:在整个贮藏期间,3种冷藏温度下贮藏的预制猪头骨白汤随着贮藏时间的延长,色泽均逐渐加深,pH值显著降低,菌落总数、TBARS值、TVB-N含量及乳滴粒径显著增大,ζ-电位绝对值显著降低(P<0.05),微观结构颗粒发生聚集,且预制猪头骨白汤在10℃贮藏下各指标的变化速率明显高于-3℃与4℃,在10℃贮藏超过25 d时,菌落总数达到6.76(lg(CFU/g)),而TVB-N含量显著上升至20 mg/100 g;而猪头骨白汤分别在-3℃与4℃贮藏60、35 d内的菌落总数较低,仍表现出良好的品质特性。综上,猪头骨白汤在10℃可贮藏25 d,在-3、4℃可贮藏60、35 d。In order to clarify the optimal storage temperature and storage period of prepared pork head bone broth,which was made using an autoclave,changes in color,pH,total bacterial count,thiobarbituric acid reactive substances(TBARS)value,total volatile basic nitrogen(TVB-N)content,droplet size,ζ-potential,and microstructure were examined during storage at-3,4,or 10℃.The results showed that during the whole storage period irrespective of storage temperature,the color gradually deepened,the pH was significantly reduced,the total bacterial count,TBARS value,TVB-N content and droplet size were significantly increased,the absolute value of theζ-potential was significantly reduced(P<0.05),and microstructural aggregation occurred.All quality indexes changed significantly faster at 10℃than at-3 and 4℃.On the 25th day at 10℃,the total bacterial count reached 6.76(lg(CFU/g)),and the TVB-N content was increased significantly up to 20 mg/100 g;while the total bacterial count remained at a lower level for up to 60 days at-3℃and for up to 35 days at 4℃,and the broth maintained better quality characteristics.In conclusion,the bone broth can be stored at 10℃for only 25 days,but as long as 60 and 35 days at-3 and 4℃,respectively.

关 键 词：猪头骨 白汤 贮藏温度 贮藏时间 品质变化 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]