冷却肉栅栏保鲜工艺优化
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。
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.
标题：冷却肉栅栏保鲜工艺优化
英文标题：Optimization on refreshment process in chilled meat hurdle preservative technology
作者：
张根生 哈尔滨商业大学食品工程学院
姜艳 哈尔滨商业大学食品工程学院
张毅超 哈尔滨商业大学食品工程学院
姚烨 哈尔滨商业大学食品工程学院
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,
发表日期：2015-09-01
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