摘要
目的 采用超高压处理预调理猪肉馅,以减少其初始微生物数量,延长其货架期。方法 以真空包装预调理猪肉馅为原料,分析肉馅经不同时间和压力的超高压处理后于4℃下贮藏12h内的菌落总数变化情况。采用响应面试验优化超高压处理的工艺条件,分析最佳超高压处理工艺条件下真空包装预调理猪肉馅贮藏期间的品质变化情况。结果 得到了常温下超高压处理的最优参数,作用压力为207 MPa,作用时间为15 min。在该超高压处理条件下真空包装预调理猪肉馅的菌落总数、TVB-N值、TBARS值、pH值较未经超高压处理组的上升速率慢,且色差、质构劣化程度低。结论 采用超高压处理可使真空包装预调理猪肉馅在4℃条件下的货架期达到14 d。
The work aims to treat the pre-conditioned pork filling with ultra-high pressure to reduce the total number of colonies and extend the shelf life of pork filling. With vacuum-packed pre-conditioned pork filling as an ingredient, the changes in the total number of colonies of pre-conditioned pork filling stored at 4 ℃ for 12 h after treatment for different time under different pressure were analyzed. Response surface methodology was used to optimize the UHP process parameters and the changes in the quality of vacuum-packed pre-conditioned pork filling during storage under optimal process conditions were analyzed. The optimal parameters for UHP treatment at room temperature were: action pressure of 207 MPa and action time of 15 min. Under this condition, the total number of colonies, TVB-N value, TBARS value and pH value of the vacuum-packed pre-conditioned pork filling increased at a slower rate compared with those of group without UHP treatment, and the values of color difference and texture deterioration were relatively low. The ultra-high pressure treatment can achieve a shelf life of 14 days for the vacuum-packed pre-conditioned pork filling at 4 ℃.
作者
张根生
王军茹
刘志彬
李月明
丁一丹
潘雷
ZHANG Gen-sheng;WANG Jun-ru;LIU Zhi-bin;LI Yue-ming;DING Yi-dan;PAN Lei(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China;Institute of Staple Food Processing Technology,Institute of Food Science and Technology CAAS,Harbin 151900,China)
出处
《包装工程》
CAS
北大核心
2023年第3期96-105,共10页
Packaging Engineering
基金
黑龙江省“千百万”工程科技重大专项(2019ZX07B03)。
关键词
预调理猪肉馅
超高压
真空包装
品质影响
pre-conditioned pork filling
ultra-high pressure
vacuum-packed
effect on quality
