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超高压杀菌对低盐切片腊肉风味及理化性质的影响 被引量:4

Effect of Ultra-high-pressure Sterilization on Flavor and Physicochemical Properties of Low-salt Sliced Bacon
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摘要 为探究不同压力的超高压杀菌对低盐切片腊肉品质的影响,样品在22℃下分别经200、400、600 MPa压力处理10 min,以未杀菌组为对照,于4℃储藏的第0、60、120、180 d测定理化指标、风味物质及菌落总数。结果表明,超高压处理后,低盐切片腊肉的水分含量、亚硝酸盐含量、硬度、a*值、b*值及菌落总数均降低,pH、POV值、L*值、弹性、回复力及内聚性均升高。储藏过程中,超高压增强了腊肉的持水性,减缓了脂肪氧化,有效抑制了微生物生长。第180 d时,超高压组的水分含量、L*值、a*值、弹性及内聚性均高于对照组,pH、亚硝酸盐含量、硬度及菌落总数均低于对照组。气相色谱-质谱联用仪(GC-MS)和电子鼻分析结果均显示,超高压组与对照组风味成分相似,含量占比差异较小,且超高压对腊肉风味的形成有促进和保护作用。但压力过高(600 MPa)会加剧脂肪氧化,影响腊肉的色泽和质构,进而影响其感官评分。综合分析可得,400 MPa为本研究的最佳处理压力。 The effect of ultra-high pressure(UHP)sterilization technology on the quality of low-salt sliced bacon was investigated by treating samples under 200,400 and 600 MPa for 10 min at 22℃.The samples were stored at 4℃and the unsterilized group was used as the control group.The physicochemical indexes,flavor substances and the total number of colonies of the samples were determined when the storage time was 0,60,120 and 180 days,respectively.The results indicated that the moisture content,nitrite content,hardness,a*value,b*value,and total bacterial counts of the low-salt sliced bacon decreased,while the pH value,POV value,L*value,elasticity,recovery,and cohesiveness increased after ultra-high pressure treatment.During the storage process,ultra-high pressure conditions enhanced the water-holding capacity of the bacon,slowed down lipid oxidation,and effectively inhibited the microbial growth.At 180 days,the moisture content,L*value,a*value,elasticity,and cohesiveness of the ultra-high pressure group were higher than those of the control group,while the pH value,nitrite content,hardness,and total bacterial counts were lower than those of the control group. The experimental results of gas chromatography-mass spectrometry (GC-MS) and electronic nose showed that the flavor components of ultra-high pressure group were similar to those of the control group, and then the difference of the content was small. Moreover, UHP treatment promoted and protected the flavor formation of bacon. However, excessive pressure (600 MPa) not only aggravated lipid oxidation, but also affected the color and texture of the bacon, thus affecting the sensory score of bacon. Overall, the optimal treatment pressure was determined to be 400 MPa in this study.
作者 孙梦 冉佩灵 黄业传 李占阳 SUN Meng;RAN Peiling;HUANG Yechuan;LI Zhanyang(College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621000,China;College of Biological Engineering,Jingchu University of Technology,Jingmen 448000,China)
出处 《食品工业科技》 CAS 北大核心 2024年第2期101-109,共9页 Science and Technology of Food Industry
基金 荆门市重点科技计划项目(2022YFZD058) 荆门市引导性科技计划项目(2022YDKY166) 荆楚理工学院技术开发项目(HX20230030)。
关键词 低盐 切片腊肉 超高压 理化性质 风味品质 low-salt sliced bacon ultra-high physical and chemical properties sensory quality
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