不同时间紫外处理对冷鲜猪肉品质变化的影响

目的 探索销售过程中不同时间紫外处理对冷鲜猪肉保鲜的最佳条件。方法 以新鲜猪里脊肉为对象,通过紫外照射0、4、9、24 h/d处理冷鲜猪肉,试验周期为4 d,考察处理前后的挥发性风味物质及感官评定变化规律。同时检测冷鲜猪肉pH、质构分析(textureprofile analysis, TPA)、色差、汁液流失及菌落总数变化,并比较不同紫外处理的保鲜效果。结果 紫外照射9 h的处理组保鲜效果最佳。处理期内前3 d,该组菌落总数最低,冷鲜肉的贮藏pH也是增长最慢的,在色差指标中肉色的亮度明显高于其他组,维持了冷鲜肉原有的色泽,根据TPA结果发现紫外照射后也并未对冷鲜肉的质地产生较大影响。气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)结果显示改组不仅提高了生鲜肉醇类、酯类化合物的含量,更促进了庚醛、甲酸辛酯等风味物质的产生。结论 模拟市售情况并添加紫外照射处理冷鲜肉,发现紫外照射处理9 h/d对市售冷鲜猪肉保鲜具有更高的实际应用价值。

Effect of ultraviolet treatment at different time on quality changes of chilled pork

Objective To explore the best preservation conditions ofultraviolet treatment of chilled porkduring sales. Methods Chilled pork was treated by ultraviolet irradiation for 0, 4, 9 and 24 h/d.The test period was 4 days.The changes of volatile flavor compounds and sensory evaluation before and after treatment, at the same time, the pH, texture profile analysis (TPA), color difference, juice loss and total bacterial count of chilled pork were detected to compare the preservation effect of different ultraviolet treatments. Results The treatment group with ultraviolet irradiation for 9 h had the best preservation effect. In the first 3 days of the treatment period, the total number of colonies in this group was the lowest, and the storage pH of chilled meat was also the slowest. The brightness of meat color in the color difference index was significantly higher than that in other groups, maintaining the original color of chilled meat. According to the TPA results, it was found that UV irradiation did not have a greater impact on the texture of chilled meat. The results of GC-MS showed that the reorganization not only increased the content of fresh meat alcohols and esters, but also promoted the production of flavor substances such as heptanal and octyl formate. Conclusion Ultraviolet irradiation treatment for 9 h/d has higher practical application value for the preservation of commercially available chilled pork.