不同杀菌方式对烟熏鸭胸产品品质的影响

Effects of different sterilization methods on the quality of smoked duck breast products

中文关键词:  烟熏鸭胸  杀菌方式  贮藏品质  质构  菌落总数

英文关键词:smoked duck breast  sterilization method  storage quality  texture  total number of bacterial colony

中文摘要:

      目的 探究适合烟熏鸭胸产品的较优杀菌方式, 保持烟熏鸭胸产品的食用品质。方法 以烟熏鸭胸产品为研究对象, 研究高温蒸汽杀菌(121℃、20 min)、巴氏杀菌(95℃、35 min)、辐照杀菌(6 kGy)及不杀菌处理方式对烟熏鸭胸肉制品感官品质、质构特性和安全性的影响。结果 辐照杀菌、未杀菌对照组烟熏鸭胸产品在贮藏35 d时菌落总数分别为4.14 lg CFU/g、4.71 lg CFU/g, 感官分数、水分含量、pH、硬度、咀嚼性显著降低(P<0.05), 挥发性盐基氮、过氧化值显著升高(P<0.05), 达不到产品货架期要求。贮藏56 d时, 巴氏杀菌组烟熏鸭胸产品菌落总数达到3.67 lg CFU/g, 显著升高(P<0.05), 高温杀菌组菌落总数变化不显著(P>0.05), 其余指标在可接受范围之内, 能够达到产品货架期要求。结论 高温蒸汽杀菌、巴氏杀菌均可抑制烟熏鸭胸45 d内微生物的生长, 保证产品的食用安全, 但高温蒸汽杀菌会降低产品的质构特性, 影响产品货架期内的销售品质, 辐照杀菌不能满足本研究产品的杀菌要求。

英文摘要:

      Objective To explore the optimal sterilization methods suitable for smoked duck breast products, maintain the edible quality of smoked duck breast products. Methods The effects of high-temperature sterilization (121℃, 20 min), pasteurization (95℃, 35 min), irradiation sterilization (6 kGy), and non-sterilization treatment methods on the sensory quality, texture characteristics, and safety characteristics in smoked duck breast products were studied. Results After 35 days of storage, for irradiation sterilization and non-sterilization groups, the sensory scores, moisture content, pH, hardness, chewiness significantly decreased (P<0.05), and the volatile basic nitrogen, peroxide value significantly increased (P<0.05); the total number of bacterial colonies in smoked duck breast products from the irradiation sterilization group and non-sterilization control group were 4.14 lg CFU/g and 4.71 lg CFU/g, respectively, which did not meet the product shelf life requirements. After 56 days of storage, the total number of bacterial colony of smoked duck breast in the pasteurization group was 3.67 lg CFU/g, and significantly increased (P<0.05), in the high-temperature sterilization group not change significantly (P>0.05), and other indicators were within an acceptable range, and could meet the shelf life requirements of the product. Conclusion The final results indicate that both high-temperature steam sterilization and pasteurization can inhibit the growth of microorganisms in smoked duck breasts within 45 days, ensuring the food safety of the product. However, high-temperature steam sterilization can reduce the sensory texture characteristics of the product and affect its sales quality during the shelf life. Irradiation sterilization cannot meet the sterilization requirements of the product in this experiment.