吉林大学学报(工学版) ›› 2020, Vol. 50 ›› Issue (5): 1934-1940.doi: 10.13229/j.cnki.jdxbgxb20191072

• 农业工程·仿生工程 • 上一篇    

低温等离子体处理功率对酱牛肉贮藏品质的影响

李欣欣1(),李大宇1,赵子瑞2,周亚军1()   

  1. 1.吉林大学 食品科学与工程学院,长春 130062
    2.吉林大学 生物与农业工程学院,长春 130022
  • 收稿日期:2019-11-25 出版日期:2020-09-01 发布日期:2020-09-16
  • 通讯作者: 周亚军 E-mail:lxx@jlu.edu.cn;zhouruyilang@163.com
  • 作者简介:李欣欣(1964-),女,副教授,博士.研究方向:生物可降解包装材料.E-mail:lxx@jlu.edu.cn
  • 基金资助:
    国家“十三五”重点研发项目(2016YFD0401500);吉林省省校共建研发项目(SXGJSF2017-6)

Effect of low⁃temperature plasma treatment power on storage quality of spiced beef

Xin-xin LI1(),Da-yu LI1,Zi-rui ZHAO2,Ya-jun ZHOU1()   

  1. 1.College of Food Science and Engineering, Jilin University, Changchun 130062, China
    2.College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China
  • Received:2019-11-25 Online:2020-09-01 Published:2020-09-16
  • Contact: Ya-jun ZHOU E-mail:lxx@jlu.edu.cn;zhouruyilang@163.com

摘要:

为解决酱牛肉在贮藏期间容易变质货架期短的问题,利用低温等离子体对酱牛肉进行杀菌,研究低温等离子体处理功率分别在300、350、400、450、500 W、处理时间为3 min的条件下对气调包装(75%CO2+25%N2)酱牛肉贮藏期间品质的影响。结果表明:当低温等离子体的功率为400 W、处理3 min时,对酱牛肉的pH、色泽、蛋白质和脂质氧化的影响较小,而且水分损失最少,杀菌效果最好,酱牛肉的货架期可延长约5天。

关键词: 食品加工技术, 低温等离子体, 气调包装, 酱牛肉, 货架期

Abstract:

In order to solve the problem that the spiced beef is easy to deteriorate during storage and the shelf life is short, the low-temperature plasma is used to sterilize the spiced beef. The effects of low temperature plasma treatment power on 300 W, 350 W, 400 W, 450 W and 500 W, and treatment time of 3 min on the quality of modified atmosphere packaging (75%CO2+25%N2) spiced beef were studied during storage. The results show that when the power of the low temperature plasma is 400 W and treated for 3 min, the effect on the pH, color, protein and lipid oxidation of the spiced beef is small, and the moisture loss is the least, and the sterilization effect is the best. The shelf life of the spiced beef is extended by about 5 days.

Key words: food processing technology, low temperature plasma, modified atmosphere packaging, spiced beef, shelf life

中图分类号: 

  • TS251.61

表1

感官评定标准"

项目10分8分6分4分2分
总分(10分)总分=色泽ⅹ20%+风味ⅹ25%+组织状态ⅹ15%+口感滋味ⅹ40%
色泽肉色正常,有光泽肉色正常,稍有褪色色泽尚可接受表皮变色并有腐烂肉质变色严重
气味无异味,肉香浓郁无异味,有肉香肉香稍淡,伴有酸味几乎无肉香,酸味重无肉香,酸臭味大
组织状态有弹性、肉质紧实有弹性,肉质较紧实肉质稍有弹性,表面发黏肉质变软,表面较黏肉质腐烂霉变,表面黏性大
口感滋味滋味好,无粗糙感滋味较好,无异味滋味稍差有粗糙感口感粗糙,有异味不可入口,有异物

图1

4 ℃贮藏期间等离子体处理功率对酱牛肉pH值的影响"

图2

4 ℃贮藏期间等离子体处理功率对酱牛肉水分活度的影响"

图3

4 ℃贮藏期间等离子体处理功率对酱牛肉水分含量的影响"

图4

4 ℃贮藏期间等离子体处理功率对酱牛肉TVB-N的影响"

图5

4 ℃贮藏期间等离子体处理功率对酱牛肉TBARS的影响"

图6

4 ℃贮藏期间等离子体处理功率对酱牛肉菌落总数的影响"

表2

4 ℃贮藏期间等离子体处理功率对酱牛肉硬度的影响 (N)"

时间/天300 W350 W400 W450 W500 W对照组
08.38±0.55a8.61±1.47a8.47±0.19a8.51±0.84a8.98±0.42a8.09±1.13a
410.72±2.09c10.61±3.83a10.41±0.63ab11.37±7.74cd13.10±4.30bc10.00±0.35bc
811.14±0.18a11.10±0.64a11.57±1.76b12.30±3.41de13.46±2.11b11.26±1.22cd
1214.02±3.67c15.31±0.62b12.47±2.89d14.48±2.33b15.13±1.53bc10.33±0.45ab
1618.11±1.16b17.07±0.26a14.59±0.62ab18.84±2.07bc15.33±1.58bc11.70±0.92d
2018.82±2.47a18.14±0.39c16.50±0.81c18.51±2.57e18.66±2.22c12.85±0.56d

表3

4 ℃贮藏期间等离子体处理功率对酱牛肉弹性的影响 (mm)"

时间/天300 W350 W400 W450 W500 W对照组
03.36±0.15a3.25±0.74a3.92±1.20bc3.64±0.15a3.05±0.15a3.18±0.65c
44.76±1.14b4.95±0.18a5.83±1.25c6.60±1.32b3.55±0.41a4.18±0.35d
83.39±0.12ab4.13±0.19a3.89±0.40ab4.07±0.16a3.83±0.26a3.53±0.04a
123.51±0.77ab4.38±0.93a3.66±0.19a3.49±0.30a4.83±0.58a3.26±0.06b
163.52±0.19ab3.83±1.66a3.26±0.13a3.15±0.27a4.35±0.94a2.73±0.10c
203.01±0.99ab3.15±1.00a3.52±0.40ab3.14±0.76a2.46±0.11a2.34±0.45c

表4

4 ℃贮藏期间等离子体处理功率对酱牛肉L*的影响"

时间/天300 W350 W400 W450 W500 W对照组
048.43±0.01e49.33±0.01e46.84±0.01d49.54±0.01e49.32±0.01f47.62±0.01d
441.23±0.12c38.92±0.31c44.46±0.43c38.55±0.37a37.67±0.11c42.47±1.17c
842.30±0.17d39.21±0.25c48.92±0.06e48.40±0.11c46.78±0.41e38.95±0.24b
1236.97±0.47a35.00±0.78a44.96±0.38c49.53±0.27d39.32±0.45d38.85±0.41b
1636.74±0.01a41.42±0.01d36.97±0.83b47.94±0.85c32.17±0.01a37.27±0.01a
2037.44±0.01b35.78±0.01b34.17±0.06a39.91±0.01b32.94±0.01b36.48±0.01a

表5

4 ℃贮藏期间等离子体处理功率对酱牛肉a*的影响"

时间/天300 W350 W400 W450 W500 W对照组
06.65±0.06e6.55±0.09d6.81±0.28d7.17±0.07f7.84±0.07f6.74±0.04d
45.86±0.04c5.85±0.23c4.77±0.34b6.59±0.08e6.07±0.02d5.81±0.21c
85.95±0.07c7.85±0.02e4.93±0.07b5.23±0.12d5.65±0.09c6.88±0.04d
126.35±0.11d7.84±0.33e5.85±0.59c4.64±0.23c6.40±0.26e6.86±0.08d
163.17±0.06a4.81±0.07b5.26±0.18b3.52±0.06a3.15±0.02b4.90±0.04b
204.36±0.02b3.58±0.06a2.93±0.05a4.29±0.04b2.63±002a3.60±0.01a

表6

4 ℃贮藏期间等离子体处理功率对酱牛肉b*的影响"

时间/天300 W350 W400 W450 W500 W对照组
025.06±0.14a25.55±0.13a26.34±0.12a24.53±0.17a26.36±0.11b25.69±0.10a
426.05±0.53b26.68±0.36b27.96±0.48b29.98±0.1d28.58±5.8a27.16±0.16b
830.04±0.04e28.07±0.08c30.86±0.20d32.26±0.22e30.61±0.41b28.26±0.27c
1227.54±0.17c26.46±0.37b31.28±0.23d29.63±0.08c26.93±0.33b27.17±0.34b
1627.13±0.18c29.22±0.09e29.21±0.41c32.24±0.26e28.08±0.03b28.21±0.16c
2028.15±0.17d28.54±0.09d29.05±0.10c28.69±0.18b28.86±0.12b28.67±0.25d

图7

4 ℃贮藏期间等离子体处理功率对酱牛肉感官评分的影响"

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