摘要
为揭示超高压处理后烟熏切片火腿中微生物、理化及感官指标的变化情况,探寻超高压杀菌应用在肉制品保鲜中的可行性,该研究以400MPa和600MPa的压力在12℃时对切片包装后的烟熏火腿进行10min超高压处理,与未经高压处理作对照,4℃贮藏条件下,于0、2、4、6、8、10、12、14周测定处理后样品中的菌落总数、乳酸菌、肠杆菌及耐冷菌,同时对处理后样品的脂肪氧化值、色差值、水分活度等理化指标以及部分感官指标的变化进行了评定。试验结果表明:超高压处理对烟熏切片火腿腐败微生物具有较强的抑制作用,并随压力的升高,抑制效应增强。由于乳酸菌的繁殖,对照组2周后发生腐败变质,而经400MPa和600MPa高压处理组产品保质期分别延长至第8和10周。压力处理能够抑制烟熏切片火腿中的乳酸菌,使其处于相当长的低水平期(<104cfu/g),促使耐冷菌和肠杆菌失去原有竞争能力,致使整个贮藏期内肠杆菌数低于102cfu/g。超高压处理能够导致样品pH值的显著上升,感官评定认为处理后的样品硬度稍有降低,其他感官指标没有显著变化。包装后采用超高压处理能够有效抑制烟熏切片火腿中的腐败微生物,进一步延长该类肉制品的保质期。
The objective of this study is to evaluate the microbiological, physico-chemical and sensory properties of sliced vacuum-packaged smoked cooked ham after high pressure treatment and determine if high pressure processing （HPP） is a valid preservation method to reduce the growth of spoilage microorganisms without modification of its quality properties. Slices of cooked vacuum-packaged ham were submitted to high pressure treatments at 400 and 600 MPa for 10 min at 12℃ and then stored at 4℃. Counts of aerobic mesophiles, lactic acid bacteria, enterobacteria and psychrotrophs were determined 0, 2, 4, 6, 8, 10, 12, 14 weeks after treatment, respectively. In addition, TBA, colour, Aw as well as sensory analysis were performed at the same time on the treated and non-treated （NT） slices. It was found that HPP caused a degree of microbiological inactivation, which increased with pressure level. The NT samples proved to be spoiled by lactic acid bacteria （around 106 cfu/g） after 2 weeks of refrigerated storage, while the shelf-life of those submitted to HPP of 400 and 600 MPa could prolonged to 8 and 10 weeks, respectively. High pressure treatment inactivated lactic acid bacteria at a rather low level （〈 104 cfu/g） for a long period, Enterobacteriaceae were detected below the detection limit during the whole storage period （102 cfu/g）, and the initial competition abilities of Psychrotrophs and Enterobacteriaceae were lost after HPP. the pH values of the sliced cooked hams were significantly increased after HPP. The firmness of pressurized hams was decreased a little, no other changes were found in sensory parameters after HPP and during refrigerated storage. The application of HPP on meat products after final packaging is an efficient method for delaying the growth of spoilage microorganisms in sliced smoked cooked ham and extending the shelf life of the pasteurized cooked meat products.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第8期305-311,共7页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家支撑计划课题低温肉制品开发及产业化示范(2006BAD05A15)
关键词
超高压处理
理化性质
微生物
切片火腿
保质期
ultra high pressure processing
physical/chemical properties
microorganisms
sliced cooked ham
shelf-life
