摘要
为探究超高压处理对酱卤鸡腿品质及货架期的影响,实验设置超高压组处理条件为200、400、600 MPa分别处理10 min和15 min,二次热杀菌组处理条件为80℃/30 min。结果表明:超高压600 MPa/10 min和600 MPa/15 min组汁液损失高于二次热杀菌组;超高压处理中样品亮度值随压强增加先下降后略微上升,除200 MPa/10 min处理组外,二次热杀菌组亮度值和超高压处理组无显著差异;二次热杀菌处理后样品剪切力和黏度大于超高压组;2种杀菌方式处理后样品的硬度都有所减小。超高压处理组中烷烃类和醇类风味物质大于二次热杀菌组,酮类风味物质含量小于二次热杀菌组。超高压能抑制样品中腐败菌的生长,延长产品货架期30 d。超高压处理时间越长、压强越大,对腐败菌的抑制越明显,二次热杀菌效果和600 MPa超高压相当。
To investigate the effects of ultra-high pressure（UHP） on the quality and shelf-life of braised chicken drumsticks, UHP treatments at 200, 400 and 600 MPa for 10 and 15 min, respectively were used in comparison with 80 ℃/30 min thermal sterilization. The results showed that the 600 MPa/10 min and 600 MPa/15 min UHP groups had higher water loss than the control group. As the pressure rose, luminance value of the UHP-treated samples firstly declined and then slightly rose. Except for the 200 MPa/10 min treatment group, there was no significant difference between the control group and the UHP groups in luminance value. Samples showed higher viscosity and shear force values after thermal sterilization compared to UHP treatment, and they had a decrease in hardness after each treatment. Compared to the thermal sterilization group, the UHP-treated samples had higher contents of alkanes and alcohols but lower content of ketones. UHP treatment could inhibit the growth of spoilage organisms in the samples in a time and pressure-dependent manner and extend the shelf-life of braised chicken drumsticks by up to 30 days. Thermal sterilization had the same effect as the 600 MPa treatment groups.
出处
《肉类研究》
北大核心
2017年第1期19-24,共6页
Meat Research
基金
现代农业产业技术体系北京市家禽创新团队项目(CARS-PSTP)
关键词
超高压处理
酱卤鸡腿
品质
货架期
ultra-high pressure（UHP）
braised chicken drumsticks
quality
shelf life
