摘要
目的:研究超高压处理对烤乳猪保藏性和物理性质的影响。方法:检测不同压力及时间超高压处理后烤乳猪的菌落总数;检测500MPa、25min处理后烤乳猪在不同温度贮藏过程中的菌落总数变化;分析500MPa压力下处理时间对3个部位烤乳猪肉的硬度、耐咀嚼性、弹性、色度的变化情况。结果:当处理压力为500MPa,时间为25min时有较好的杀菌效果,在低温下可有效延长烤乳猪的贮藏期;高压处理过程中烤乳猪各部位的亮度L*值显著增大、红度a*值减小、黄度b*较稳定;经过超高压处理,烤乳猪各部位的硬度、耐咀嚼性、弹性均有明显的提高。结论:适当条件的高压处理可杀灭烤乳猪中大部分微生物,且能保持较好的感官品质,可作为烤乳猪杀菌的有效手段。
In order to investigate the effect of high-pressure treatment on preservability and physical properties of suckling pigs, total bacterial count in suckling pigs treated with various pressures, times and temperatures was examined. Hardness, chewiness, elasticity and color of suckling pigs treated with various times were also evaluated. Results indicated that high-pressure treatment at 500 MPa for 25 min exhibited a good bactericidal effect and could provide a longer storage time at low temperature. During high-pressure processing, enhanced brightness （L＊）, declined redness （a＊） and stable yellowness （b＊） were observed in suckling pigs. Meanwhile, hardness, chewiness and elasticity of suckling pigs revealed a significant increase through high-pressure treatment. Therefore, most microorganisms could be killed and sensory evaluation could be promoted under an appropriate high-pressure treatment, suggesting that high-pressure treatment was an effective method for sterilization of suckling pigs.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期60-64,共5页
Food Science
基金
"十一五"国家科技支撑计划项目(2007BAD51B06)
重庆市特色食品工程技术研究中心项目
关键词
烤乳猪
超高压处理
杀菌
色泽
质构特性
suckling pig
sterilization
high-pressure treatment
color
texture property
