CAJ | 학술논문

要:为寻找能有效延长冰箱软冷冻区(-8℃)猪肉货架期的保鲜技术,比较臭氧(15ppm)、紫外线(4.87μW/cm2)、芥末提取物(AIT)、硅窗膜(联合气调包装)4种保鲜技术,并与-18℃条件下猪肉各项理化指标进行对比.实验设计了6组:对照组Ⅰ(-8℃)、对照组Ⅱ(-18℃)、臭氧组、紫外线组、AIT组和硅窗膜组;比较不同时期的软冷冻猪肉感官指标、色差值、pH值、菌落总数、汁液流失率、TVB-N值.结果表明:硅窗膜组的猪肉在15d失水严重,猪肉表现出现干裂现象;AIT组的杀菌效果最好;臭氧和紫外线技术虽然杀菌效果明显,但加速软冷冻猪肉的脂肪氧化,对猪肉的气味产生不好的影响;AIT条件下的软冷冻猪肉与-18℃条件下猪肉的气味变化基本吻合.综合考虑,AIT组好于臭氧组和紫外线组,硅窗膜组应在猪肉保水性上改进,需要进一步探索.
요:위심조능유효연장빙상연냉동구(-8℃)저육화가기적보선기술,비교취양(15ppm)、자외선(4.87μW/cm2)、개말제취물(AIT)、규창막(연합기조포장)4충보선기술,병여-18℃조건하저육각항이화지표진행대비.실험설계료6조:대조조Ⅰ(-8℃)、대조조Ⅱ(-18℃)、취양조、자외선조、AIT조화규창막조;비교불동시기적연냉동저육감관지표、색차치、pH치、균락총수、즙액류실솔、TVB-N치.결과표명:규창막조적저육재15d실수엄중,저육표현출현간렬현상;AIT조적살균효과최호;취양화자외선기술수연살균효과명현,단가속연냉동저육적지방양화,대저육적기미산생불호적영향;AIT조건하적연냉동저육여-18℃조건하저육적기미변화기본문합.종합고필,AIT조호우취양조화자외선조,규창막조응재저육보수성상개진,수요진일보탐색.
In order to find an effective technology to prolong the shelf life of soft frozen pork in refrigerator (-8℃), four preservation technologies, treatment with ozone, ultraviolet (UV) or allyl isothiocyanate (AIT) and modified atmosphere packaging (MAP) with silicone gum film, and frozen storage at-18℃were compared for their effects on physicochemical properties of pork. Six experimental groups were designed as:controlⅠ(-8℃), control 2Ⅱ(-18℃), ozone treatment, UV treatment, AIT treatment and MAP. Sensory characteristics, color difference parameters, pH, total bacterial count, juice loss rate and TVB-N were measured at different storage time-points. MAP group exhibited high levels of water loss and was dry and cracked after 15 d of storage. AIT had the best antibacterial effect on pork. Despite being effective in inhibiting microbes, ozone and UV accelerated lipid oxidation in pork and had a side effect on pork flavor. Similar changes in pork flavor were observed between AIT treatment and storage-18℃. Collectively, our findings demonstrate that AIT is more effective than ozone and UV for preserving pork, and MAP with silicone gum film needs improvement in terms of water-hold capacity and further exploration.