Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration

Hyperbaric storage (HS) at variable room temperature (RT) has been proposed as an alternative to refrigeration at atmospheric pressure (RF/AP) for food preservation. Little information is available regarding the effect of HS in meat products. In this study the RT/HS effect was evaluated at 100 MPa and variable RT (≈20 °C) for minced meat preservation up to 24 h, initially for one batch. A further two different batches were studied independently. Microbiological and physicochemical parameters were analyzed to assess the feasibility of RT/HS, using storage at RF/AP and variable RT/AP (≈20 °C), for comparison. A post-hyperbaric storage (post-HS) was also tested over 4 days at RF/AP. For the first batch the results showed that RT/HS allowed a decrease of the total aerobic mesophile value (P < 0.05) when compared to the initial sample, whereas at RF/AP and RT/AP, values increased to > 6 Log CFU g⁻¹ after 24 h. Similarly, Enterobacteriaceae increased > 1 and > 2 Log CFU g⁻¹ at RF/AP and RT/AP, respectively, while yeasts and molds presented similar and lower overall loads compared to the initial samples for all storage conditions, whereas RT/HS always allowed lower counts to be obtained. Regarding pH, lipid oxidation, and color parameters, RT/HS did not cause significant changes when compared to RF/AP, except after 24 h, where pH increased. The three batches presented similar results, the differences observed being mainly due to the heterogeneity of the samples. RT/HS is a potential quasi-energetic costless alternative to RF for at least short-term preservation of minced meat. © 2018 Society of Chemical Industry     

原料肉质量对冷却肉贮藏性的影响

选取6种不同来源的猪肉,均采用保鲜剂处理并使用PE／PA塑料袋真空包装,研究其在0～4℃冷却保存条件下的保鲜效果。对各组肉样进行感官评定,测定其TVB—N值、菌落总数,并进行球蛋白沉淀试验,从而判定样品的新鲜度的变化。前15d每3天评定一次,15d后每天评定一次。结果表明：肉的质量越好其贮藏性越好。     

原料肉质量对冷却肉贮藏性的影响

选取6种不同来源的猪肉,均采用保鲜剂处理并使用PE/PA塑料袋真空包装,研究其在0～4℃冷却保存条件下的保鲜效果.对各组肉样进行感官评定、测定其TVB-N值、菌落总数、并进行球蛋白沉淀试验,从而判定样品的新鲜度的变化.前15d每隔2d评定一次,1 5天后每天评定一次.结果表明:肉的质量越好其贮藏性越好.     

超高压处理对石斑鱼冷藏期间品质的影响

为探讨超高压处理对石斑鱼冷藏期间品质的影响,该试验以石斑鱼为原料,研究不同超高压（100、200、300、400、500 MPa,常温保压5 min）处理对石斑鱼在4 ℃冷藏期间（0～18 d）菌落总数、挥发性盐基氮（total volatile base-nitrogen,TVB-N）值、总巯基含量、pH 值、硫代巴比妥酸（thiobarbituric acid,TBA）值、质构和色泽的影响。结果表明：300 MPa 及以上处理能显著降低鱼样在整个冷藏过程中的菌落总数（P＜0.05）;当处理压力达到400、500 MPa 时,可有效延缓鱼样在冷藏中后期（8～18 d）TVB-N 值和pH 值的上升,同时降低总巯基含量的下降速率,而在100、200 MPa处理中,上述指标与对照组相比变化不明显;各超高压处理对鱼样在冷藏期间的TBA 值变化影响不显著（P＞ 0.05）。结合质构与色泽分析,与对照组相比,400、500 MPa 处理能显著提高鱼样在冷藏期间的硬度、弹性和咀嚼性（P＜0.05）,但对内聚性的变化影响不明显;色泽方面,300 MPa 及以上处理可显著提升鱼样在冷藏期间的L*值（P＜0.05）,同时a*值显著下降（P＜0.05）,但对b*值变化影响不明显,总色差ΔE*值有效降低。综合各数据分析及能耗考量,认为400 MPa 处理5 min 可作为石斑鱼最适加工条件,既能有效降低鱼肉的菌落总数,同时也能较好地保持鱼肉在冷藏期间的品质特性。     

冻藏时间对不同种类原料肉理化特性的影响

以猪肉、鸡肉为研究对象,在-18℃冻藏不同时间(0,1,2,4,8周)后,对原料肉色泽、系水力(失水率和系水率)、蒸煮损失率、pH值、氨基酸以及游离脂肪酸组成进行测定.结果表明:随着冻藏时间增加,原料肉失水率与蒸煮损失率显著升高(P<0.05);系水率显著下降(P<0.05).随贮藏时间延长,原料肉中赖氨酸、丙氨酸和半...     

渔船用冷冻冷藏系统的研究进展

在渔船渔业作业过程中,渔获物的冷冻冷藏方式直接影响着渔获物本身的营养价值与经济价值。文章在分析不同制冷系统及冷藏方式的基础上,综述渔船上常用的冷冻冷藏系统的研究进展,以期为渔船用渔获物冷冻冷藏系统改进与优化设计研究提供依据。目前,渔船常用的渔获物冷藏保鲜方式分4种:冰藏保鲜、冷海水保鲜、微冻保鲜及冻结保鲜。其中,前3种冷藏保鲜方式通常采用单级压缩制冷系统,冻结保鲜则通常采用单机双级活塞式压缩制冷系统。渔船低温冷藏舱中常使用的蒸发器形式主要有冷风机和直接蒸发盘管两种。中国的渔船用制冷系统多使用不环保的R22作为制冷剂,寻找新型环保、安全、高效的替代制冷剂亦是当下研究的热点。     

采后果实减压贮藏技术的研究进展

减压贮藏技术作为果蔬贮藏保鲜史上的第三次技术革命,可有效提高采后果实的贮藏品质,尤其是对易腐园艺水果产品.该文结合当前减压贮藏技术的研究进展,介绍了减压贮藏的基本原理和方式、减压对采后果实的贮藏保鲜效果,并针对减压贮藏研究和应用过程中的问题提出了未来的研究方向.     

鲜肉保鲜技术研究进展及现状

本文详尽阐述了目前的一些食品保鲜技术和研究动态.     

冷却肉保鲜技术及其研究进展

冷却肉的货架期是限制我国冷却肉发展的瓶颈所在.为了提高冷却肉品质,延长冷却猪肉货架期,本文阐述了冷却肉保鲜技术、各种保鲜方法原理和特点,同时对保鲜冷却肉存在的问题和研究方向也进行了探讨.     

Low gamma irradiation of raw meat. II. Bacteriological effects on samples from butcheries

One hundred and twenty samples of raw ground meat, a component of ‘filet américain’ consumed raw in some European countries, were investigated, both directly and after gamma irradiation with a dose of 1 kGy. Moreover, the meat was checked serologically for presence of other type beside beef.Salmonella were isolated from 23 (19.2%) non-irradiated samples, MPN counts ranged from 40 to 2 × 10³ organisms/100 g. Only 1 sample was Salmonella-positive after irradiation, at an amount of 2.3 × 10²/100 g.Yersinia enterocolitica was found in 60 (50%) samples of raw meat but this organism was not isolated from irradiated samples.From none of the investigated samples of raw meat could Campylobacter jejuni be isolated.The average reduction after irradiation of the total aerobic count and Enterobacteriaceae was 2.18 and 4.00 log cycles, respectively.In 5 of 120 samples of raw ground meat intended for preparation of filet américain the presence of pork was demonstrated.Based on the results of this study it may be concluded that irradiation of raw meat with a dose of 1 kGy eliminated of reduced some pathogens of public health concern to acceptable levels.     

Improved species identification of raw meat by double sandwich enzyme-linked immunosorbent assay

An improved enzyme-linked immunosorbent assay (ELISA) has been developed to enable differentiation of unprocessed beef, sheep, horse, kangaroo, pig, camel, buffalo and goat meats to less than 1% level of detection. This double sandwich system utilises species-specific capture antibodies raised in sheep or cattle and coated on to microtitre plates. Antibody coated plates are then used to immunoextract soluble protein from prepared meat samples. Bound meat proteins are detected by the addition of species-specific rabbit antisera followed by staphyloccocal Protein A conjugated to horse-radish peroxidase (HRPO), or by antisera directly conjugated to HRPO. Adoption of a capture antibody provides a number of advantages over previously described ELISA systems. Sample preparation is not critical because colour production is approximately constant between sample dilutions of 1000 and 10 g litre^?1. Increased sensitivity and selectivity allows the bulking of samples for screening purposes. In addition, the assay is faster; testing may be carried out in less than 2 h.     

超高压在冷藏肉类产品贮藏保鲜中的应用研究进展

超高压加工是一个物理过程,对食品中的维生素、色素和风味物质等小分子化合物无明显影响,从而可以较好地保持食品原有的营养。本文旨在探讨超高压技术在冷藏肉类产品贮藏保鲜中的应用现状及前景,分别对超高压在冷藏肉类产品的杀菌、抑酶、抗氧化以及其对冷藏肉类产品颜色、亮度和风味保持方面的应用进行阐述,分析存在的问题,为超高压技术在冷藏肉类产品贮藏保鲜方面的进一步研究提供参考。     

不同低温贮藏方式对牛羊肉品质的影响研究进展

低温贮藏是目前最常用的肉品保鲜方式,其贮藏温度对肉品品质影响较大。因此,本文就常用的冷藏、冰温、微冻和冷冻等贮藏方式,对牛羊肉肉品保鲜效果进行论述。重点比较不同贮藏温度对牛羊肉肉色、保水性、嫩度、脂质氧化和微生物及货架期产生的差异,并探讨相关影响机制,以期对不同贮藏温度在肉类行业中的实际应用提供理论指导。     

天然保鲜剂及其在冷却肉中的应用

介绍了几种天然保鲜剂的性质、作用机理、影响因素和抑菌谱,在冷却肉保鲜中的应用效果,并展望其应用前景.