超高压技术在酱牛肉保鲜中的应用

为探究超高压技术应用于肉制品保鲜中的可行性,对真空包装的酱牛肉采用600MPa,5、10、15min的超高压处理并与热处理(85～90℃,10min)及未处理组对照,分别在0、2、4、6、8周测定了4℃冷藏条件下的菌落总数、乳酸菌数以及pH、色泽、脂肪氧化值、挥发性盐基氮等理化指标。结果表明,高压处理能够显著降低酱牛肉的初始菌数(p<0.05),抑制细菌的生长,5min和10、15min组分别在第4、第6周超过80000cfu/g;处理组均出现脂肪氧化值升高的现象,高压组pH略有升高,热处理组储藏末期红度值显著降低(p<0.05),其他理化指标没有显著变化。综合考虑,超高压技术可用于真空包装酱牛肉的保鲜中,延长产品货架期。

Application of high pressure processing in fresh-keeping of spiced beef

The objective was to determine if high pressure processing(HPP)was a valid preservation method in meats’ fresh-keeping.Sliced of vacuum-packed spiced beef was subjected to high pressure treatments at 600MPa for 5,10,15min at 20℃ and heat treated(HT)at 85~90℃ for 10min,then stored at 4℃.Counts of aerobic mesophiles,lactic acid bacteria were determined at 0,2,4,6,8 weeks after treatment,respectively.In addition,pH,color,TBARS,as well as TVB-N were performed at the same time on the treated and un-treated(UT)slices.It was found that HPP caused a degree of microbiological inactivation and inhibited the growth of them in the storage.The aerobic mesophiles subjected to HPP for 5min and 10,15min were higher than 80000cfu/g at 4,6 weeks,respectively.Both the spiced beef after HPP and HT had higher TBARS.The pH of pressured spiced beef increased a little,and the value of HT beef significantly decreased at the end of the storage.In a word,HPP could be used in fresh-keeping and extending the shelf life of vacuum-packed spiced beef.