摘要
为提高酱卤肉制品的品质和安全,延长其货架期,采用单因素实验、对比实验、保质期验证等方法,研究了真空冷却、减菌处理对卤牛肉保鲜的影响。结果表明,真空冷却终温12℃、压力1 200 Pa时,对卤牛肉有很好的保鲜作用,对质构亦无明显不利影响。与对照组相比,实验组的菌落总数、挥发性盐基氮均减少了约2/3,硫代巴比妥酸值(Thiobarbituric Acid Reactive Substances,TBARS)值降低了近1/2。真空冷却结合减菌处理,可显著提高产品的货架期,货架期为:20℃37 d,4℃164 d。该研究可为酱卤肉制品保鲜提供借鉴。
In order to improve the quality and safety of preserved stewed meats in seasoning and extend their shelf life, preservation effects of vacuum cooling combined with bacteria number reducing treatment on stewed beef in seasoning were studied by single factor experiment, contrast experiment and shelf life prediction. The results showed that the vacuum cooling had a good effect on the preservation of the stewed beef with final temperature of 12 ℃ and the pressure of 1 200 Pa, which had no significant adverse effect on texture. Compared with the control group, the total number of colonies and volatile base nitrogen in the experimental group decreased about 3 times, and TBARS value halved. Vacuum cooling combined with reducing bacterium processing could significantly improve the shelf life of the stewed beef products. Shelf life prediction showed that the shelf life of stewed beef of vacuum cooling combined with decontamination treatment (without secondary sterilization) was 20 ℃ for 37 days, and 4 ℃ for 164 days. This study can provide an effective way for the preservation of the stewed meats in seasoning.
作者
蔡华珍
蔡飞飞
周頔
杜庆飞
朱峰
陈先林
谢翠平
CAI Huazhen;CAI Feifei;ZHOU Di;DU Qingfei;ZHU Feng;CHEN Xianlin;XIE Cuiping(College of Bio & Food Engineering, Chuzhou University, Chuzhou 239000, China;Anhui Old Cooking Food Co.,Ltd., Fuyang 236600, China;Anhui Huishang Food Co.,Ltd., Chuzhou 239000, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第19期233-238,共6页
Food and Fermentation Industries
基金
安徽省教育厅自然科学研究重大项目(KJ2016S D43)
安徽省科技厅科技重大专项(18030701165)
滁州市科技计划项目(201703)
校企合作项目(HX2018004)
关键词
真空冷却
减菌处理
卤牛肉
保鲜
vacuum cooling
bacteria number reducing treatment
stewed beef in seasoning
preservation
