冷却肉栅栏保鲜工艺优化

Optimization on refreshment process in chilled meat hurdle preservative technology

中文关键词:  冷却肉  栅栏技术  保鲜工艺: 优化

英文关键词:chilled meat  hurdle technology  preservation technology  optimization

中文摘要:

      目的 以新鲜猪肉为原料, 开发一种能延长冷却肉货架期的保鲜工艺。方法 根据栅栏因子理论选取3种栅栏因子, 研究低温冷藏、紫外灭菌和天然保鲜液对冷却肉综合保鲜的影响。在单因素基础上, 通过正交试验, 以菌落总数和挥发性盐基氮(TVB-N)值为评价指标。结果 紫外灭菌(20 W、90 s和30 cm)+天然保鲜液配方(ε-聚赖氨酸0.5%、茶多酚1.75%和植酸0.3%)能在4 ℃保存18 d。结论 根据栅栏技术因子保鲜理论, 采用多种栅栏因子的科学组合能有效将货架期从4 d延长至18 d。

英文摘要:

      Objective To develop a new technology for prolonging the shelf life of chilled meat using fresh pork as raw material. Methods According to the theory of barrier factors, 3 kinds of barrier factors were selected to study the effect of low temperature, UV-C, and natural fresh keeping agents on the preservation of chilled meat. Based on the single factor, the total numbers of colony and total volatile basic nitrogen (TVB-N) were evaluated by orthogonal test. Results After process of UV-contamination control (20 W, 90 s, 30 cm)+natural preservation fluid formulations (ε-polylysine 0.5%, tea polyphenol 1.75% and phytic acid 0.3%) + vacuum packaging, products could maintain refresh under refrigerated (4 ℃) for 18 d without corruption or deterioration. Conclusion Based on the theory of the technology factor of the fence, the combination of a variety of fence factor can effectively extend the shelf life from 4 d to 18 d.