预煮食材冷藏过程中品质变化研究  

Study on Quality Change of Pre-Cooked Food Ingredients During Refrigeration

作　　者：王颖[1,2] 韩东 张春晖[2] WANG Ying;HAN Dong;ZHANG Chun-hui(School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China;Comprehensive Key Laboratory of Agricultural Products Processing,Ministry of Agriculture,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]宁夏大学食品科学与工程学院,银川750021 [2]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国调味品》2025年第4期20-26,96,共8页China Condiment

基　　金：北京市科技计划项目(Z221100007122010)。

摘　　要：为探究食材经热加工后在冷藏过程中的品质变化,该实验将不同种类蔬菜与肉经预煮处理后,在4℃冷藏条件下进行贮藏,并在不同时间点(0,1,3,5,7 d)采集样品,对其色泽、pH值、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、菌落总数、硝酸盐含量和亚硝酸盐含量等品质指标进行测定分析。结果表明,在冷藏期间,随着贮藏时间的延长,预煮食材的品质发生显著变化(P<0.05)。具体表现为:预煮食材整体色泽逐渐变暗;pH值升高;畜禽肉中的TBARS值、TVB-N含量逐渐增加,猪肉在第3天时发生氧化酸败,牛肉和羊肉在第7天时发生氧化酸败;菌落总数在贮藏期间不断上升;硝酸盐含量和亚硝酸盐含量逐渐增加,叶菜类蔬菜中亚硝酸盐含量在贮藏第3天时均超过国家限量标准(≥4 mg/kg)。综上所述,预煮后的食材在冷藏过程中随着时间的延长呈现明显的外观劣化,同时伴随着脂质氧化、蛋白质分解、微生物活动、有害物质生长等现象,致使其品质严重下降,不宜食用,这一发现为预制菜的品质安全提供了重要的参考信息。In order to explore the quality changes of food ingredients after hot processing during refrigeration,different kinds of vegetables and meat are pre-cooked and stored at 4℃.Samples are collected at different time points(0,1,3,5,7 d)for determination and analysis of quality indexes such as color,pH value,thiobarbituric acid reactive substances(TBARS)value,total volatile basic nitrogen(TVB-N)content,total bacterial count,nitrate content and nitrite content.The results show that the quality of pre-cooked food ingredients changes significantly with the extension of storage time during refrigeration(P<0.05).Specifically,the overall color of pre-cooked food ingredients gradually darkens;pH value increases;TBARS value and TVB-N content in livestock and poultry meat gradually increase,oxidative spoilage occurrs in pork on the 3rd day,and oxidative spoilage occurrs in beef and mutton on the 7th day;the total bacterial count continuously increases during storage;the nitrate content and nitrite content gradually increase,and the nitrite content in leafy vegetables all exceeds the national limit standard(≥4 mg/kg)on the 3rd day of storage.In summary,the pre-cooked food ingredients show obvious appearance deterioration with the extension of time during refrigeration,accompanied by lipid oxidation,protein decomposition,microbial activity and harmful substances growth,resulting in a serious decline in quality and making them unfit for consumption.This finding has provided important reference information for the quality and safety of pre-cooked food ingredients.

关 键 词：预煮食材 冷藏 品质变化 硝酸盐 亚硝酸盐 

分 类 号：TS205.7[轻工技术与工程—食品科学]