超高压处理对冷鲜肉品质影响

Effect of Ultra High Pressure Treatment on the Quality of Cold Fresh Meat

中文关键词: 冷鲜肉  超高压  保鲜  品质

英文关键词: cold fresh meat  ultra high pressure  preservation  quality

中文摘要:

      目的 研究超高压保鲜技术对冷鲜肉在存储期内品质变化的影响。方法 对冷鲜肉分别施加200，300， 400， 500 MPa的超高压力， 并保持一定时间， 在室温下存储， 每隔3 d对样品进行1次测定， 分别检测冷鲜肉的TVB-N值、 色度、 pH值及菌落总数， 以检验超高压对冷鲜肉的保鲜效果。结果 经过15 d的存储， 在300 MPa的超高压下保持5 min的试样， 其TVB-N值为15.3 mg/100 g， pH值为6.6， 色度值 （a*） 为14.1， 菌落总数为4.8×104 cfu/g， 基本达到了国家标准规定的一级鲜肉标准， 保鲜效果较好。结论 实验验证了超高压保鲜包装技术在冷鲜肉保鲜中的可行性和保鲜效果。

英文摘要:

      The aim of this work was to study the effects of ultra high pressure fresh-keeping technology on the quality change of cold fresh meat in the storage period. Different pressures such as 200 MPa, 300 MPa, 400 MPa and 500 MPa were applied on cold meat and kept for a certain time, and the meat was stored at normal temperature. The samples were tested every 3 days. The TVB-N value, color, pH value and the total number of colonies of the cold fresh meat were tested, to test the preservation effect of UHP on chilled pork. After 15 days of storage, the samples kept under ultra high pressure of 300MPa for 5 min had a TVB-N value of 15.3 mg/100 g, a pH value of 6.6, a chroma value (a*) of 14.1, and a total number of colonies of 4.8 × 104 cfu/g， basically reaching the first class standard specified in the national standard of fresh meat， showing good preservation effect. The experiments verified the feasibility and preservation effect of ultra high pressure fresh-keeping packaging technique in the preservation of cold fresh meat.