超高压处理协同低温贮藏对卤牛肉品质的影响

为了探究不同处理技术对卤牛肉品质的影响，以卤牛肉为原料，研究4 ℃贮藏、超高压处理、超高压结合4 ℃处理后对卤牛肉品质的影响。以常温贮藏为对照组，4 ℃贮藏、超高压处理、超高压结合4 ℃为处理组，为卤牛肉新型保鲜方式提供参考。结果表明:与对照组相比，4 ℃贮藏、超高压处理、超高压结合4 ℃处理后的卤牛肉的感官评分均高于对照组。贮藏16 d后，处理组的质构、挥发性盐基氮（TVB-N）、pH、TBA等指标的变化趋势均慢于对照组，其中超高压结合4 ℃处理组TVB-N值为15.254 mg/kg，TBA值仅增大5%，菌落总数为1.78 lg CFU/g，而常温对照组第8 d已达到5.21 lg CFU/g。通过电子鼻分析，超高压结合4 ℃处理组气味未发生明显变化, 各项指标在贮藏16 d后仍接近0 d，与其他处理组相比，超高压结合4 ℃处理可以更好的延长卤牛肉的贮藏期。综合可知，超高压结合4 ℃处理组为贮藏卤牛肉的最优前处理方法。

Effect of Ultra-High Pressure Combined with Low Temperature Storage on Quality of Marinated Beef

In order to explore the influence of different processing technology on marinated beef quality, with marinated beef used as the raw material. The normal temperature storage was used as the control group, and 4 ℃ storage, ultra-high pressure treatment, ultra-high pressure combined with 4 ℃ were used as the treatment group, which provided a reference for providing a new way of marinated beef preservation. The results showed that the sensory scores of marinated beef treated at 4 ℃ storage, ultra-high pressure treatment and ultra-high pressure combined with 4 ℃ were all higher than those of the control group. After 16 days of storage, the changing trends of texture, total volatile base nitrogen (TVB-N) values, pH value, thiobarbituric acid (TBA) values and other indexes were slower than those of the control group. The TVB-N value of the ultra-high pressure combined with 4 ℃ treatment group was 15.254 mg/kg, and the TBA value increased by only 5%. The total viable counts of marinated beef were 1.78 lg CFU/g, while it reached 5.21 lg CFU/g in the normal temperature control group on the 8th day. The electronic nose analyses showed that there was no significant change in odour in the ultra-high pressure combined with 4 ℃ treatment group. After 16 days of storage, its indexes were still close to 0 days. Compared with other treatment groups, ultra-high pressure combined with 4 ℃ treatment can better prolong the storage period of marinated beef. In conclusion, ultra-high pressure combined with 4 ℃ treatment group is the optimal pretreatment method for marinated beef storage.