摘要
本文研究了超高压、辐照杀菌方式对肴肉贮藏期间的品质特性的影响,肴肉分别以550 MPa,600 s超高压和6 kGy剂量辐照处理,以未杀菌肴肉作为对照组,于4℃冷藏条件下,以1、10、20、30、40 d为取样点,测定各组样品的pH、硫代巴比妥酸反应物、总挥发性盐基氮、菌落总数、挥发性物质等指标的变化。结果表明:在贮藏期内,各处理组的p H均呈下降趋势,对照组(CK组)下降幅度最大,40 d时降至最低点6.48;各组TBARS值、TVB-N值、菌落总数均呈上升趋势,辐照组的TBARS值始终显著高于另外两组(P<0.05),30 d时,对照组(CK组)菌落总数为6.36 lg CFU/g明显超出国标限值;高压组和辐照组的挥发性物质种类高于对照组(CK组),高压组的醛类、芳香族类、烃类物质的总含量和占比随着贮藏时间的增加呈上升趋势,且高于对照组(CK组)的总含量;而辐照组的醇类、醛类、芳香族类等物质含量及占比均呈下降趋势,超高压处理对肴肉的挥发性风味物质变化有积极影响。超高压处理肴肉能够有效延长肴肉的货架期,并保持食品品质特性。
The effects of UHP and irradiation sterilisation on the quality characteristics of Yao meat during storage were investigated.Yao meat was treated with 550 MPa,600 s UHP and 6 kGy irradiation.Among them,unpasteurised Yao meat was used as the control group,under refrigeration at 4°C.At 1,10,20,30 and 40 d,the pH,thiobarbituric acid reactive substances,total volatile salt nitrogen,total bacterial colony and volatile substances were measured in each group.The results demonstrated that the pH values of all treatment groups showed a decreasing trend during the storage period,with the control group(CK group)showing the greatest decrease,reaching the lowest point of 6.48 at 40 d.The TBARS value,TVB-N value and total bacterial count of all groups increased,and the TBARS value of the irradiated group was always significantly higher than the other two groups(P<0.05).The total number of colonies in the control group(CK group)at 30 d was 6.36 lg CFU/g,which significantly exceeded the national standard limit.The volatile species in the high-pressure and irradiated groups were higher than those in the control group(CK group),and the total content and proportion of aldehydes,aromatics and hydrocarbons in the high-pressure group tended to increase with the increase in storage time and the total content were higher than those in the control group(CK group).In contrast,the content and proportion of alcohols,aldehydes and aromatics in the irradiated group decreased,and the UHP treatment had a positive effect on the change of volatile flavour substances in Yao meat.Therefore,the UHP treatment of Yao meat was effective in extending the shelf life of Yao meat and maintaining the food quality characteristics.
作者
倪珊
NI Shan(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)
出处
《食品工业科技》
CAS
北大核心
2023年第15期362-369,共8页
Science and Technology of Food Industry
关键词
镇江肴肉
超高压
辐照
品质
杀菌方式
Zhenjiang Yao meat
ultra-high pressure
irradiation
quality
sterilization mode
