不同二次杀菌处理对烤羊肉品质的影响

本文比较不同二次杀菌方式（微波杀菌、巴氏杀菌、高温杀菌）对真空包装烤羊肉贮藏期品质的影响。研究发现:烤羊肉经真空包装二次杀菌后在贮藏期间与对照组相比,菌落总数较低,保鲜作用较好;微波杀菌组与其他两种杀菌方式相比水分含量较低,肌肉组织紧密,使产品保留了较好的食用品质;不同杀菌方式对蛋白质和脂肪影响不显著（p>0.05）;贮藏期间TVB-N值逐渐增大,TBA值呈波动趋势;巴氏杀菌与其他两种杀菌方式相比菌落总数最高,易腐败变质;高温杀菌组虽然菌落总数最低,但其硬度值较低,肌肉组织软烂。综合考虑,微波杀菌技术可用于真空包装烤羊肉的二次杀菌工艺。 

Study on effect of different sterilization ways on the quality of roast lamb

The paper studied that different secondary sterilization methods(microwave sterilization,pasteurization,heat sterilization) worked on the quality of vacuum packaged roast lamb. The results showed that the preservation of vacuum packaged and secondary sterilized roast lamb was better than blank group. The microwave sterilization had lower water levels and tighter muscle tissues than other sterilizations,so that the products retained good eating quality. There were no significant changing in protein and fat between different sterilization methods(p>0.05). During storage TVB-N value presented the trend of increasing and TBA value fluctuated.Pasteurization had highest total number of bacterial colonies,so it was easy to corrupt. Heat sterilization had lowest total number of bacterial colonies but lower hardness and loose. In summary,microwave sterilization technique was a suitable sterilization method for vacuum packaged roast lamb.