调理配料对MAP包装生鲜猪肉保鲜效果的影响

doi:10.7506/spkx1002-6630-201316071

食品科学

调理配料对MAP包装生鲜猪肉保鲜效果的影响

阮贵萍，格桑卓玛，田甜，张迎阳，章建浩

国家肉品质量安全控制工程技术研究中心，教育部肉品加工与质量控制重点实验室，农业部农畜产品加工与质量控制重点开放实验室，南京农业大学食品科技学院，江苏南京 210095

出版日期:2013-08-25 发布日期:2013-09-03

Effect of Marination Ingredients in Preserving the Quality of Modified Atmosphere Packaged Fresh Pork during Cold Storage

RUAN Gui-ping，GESANG Zhuo-ma，TIAN Tian，ZHANG Ying-yang，ZHANG Jian-hao

National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education,Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology,Nanjing Agricultural University, Nanjing 210095, China

Online:2013-08-25 Published:2013-09-03

摘要/Abstract

摘要：

以新鲜猪肉为原料，研究食盐、复合香辛料、料酒添加量作为正交试验因素的生鲜调理猪肉在MAP包装条件下的感官卫生指标的变化。结果表明：生鲜猪肉调理后菌落总数、pH值有显著下降(P＜0.05)，在4℃贮藏过程中，这两个指标均逐渐上升，至5d时，达到国家二级生鲜猪肉标准水平。红度值(a*值)逐渐下降，货架期(5d)内仍在可接受范围内。食盐与复合香辛料以及料酒含量对菌落总数的影响有显著交互作用(P＜0.01)，综合菌落总数和pH值为目标函数的回归优化结果，最终得出配方为食盐1.8%、复合香辛料1.5%、料酒8%。

关键词: 生鲜猪肉, 调理, 气调包装, 菌落总数, 交互作用

Abstract:

This study aimed to investigate the effect of three marination ingredients including salt, composite spices and cooking
wine on the sensory and microbial quality of modified atmosphere packaged (MAP) fresh pork meat during storage at 4 ℃. Results
showed that fresh pork exhibited a significant reduction in total bacterial count and pH after marination (P ＜ 0.05). During storage at
4 ℃, gradual increases were observed for these two indicators and on the 5th day, they met the national standards for level 2 of fresh
pork. Red value gradually decreased but it was still acceptable within the shelf life (5 days). There were significant interactions among
salt, compound spices and cooking wine concentration on total bacterial count (P ＜ 0.01). According to comprehensive regression
analysis of pH and total bacterial count, the optimal maridate consisted of salt 1.8%, composite spices 1.5% and cooking wine 8%.

Key words: fresh meat, marination, modified atmosphere packaging, total bacterial count, interaction

阮贵萍，格桑卓玛，田甜，张迎阳，章建浩. 调理配料对MAP包装生鲜猪肉保鲜效果的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201316071.

RUAN Gui-ping，GESANG Zhuo-ma，TIAN Tian，ZHANG Ying-yang，ZHANG Jian-hao. Effect of Marination Ingredients in Preserving the Quality of Modified Atmosphere Packaged Fresh Pork during Cold Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201316071.

[1]	刘兴勇，陈兴连，杜丽娟，林涛，尹本林，杨东顺，邵金良，汪禄祥. 多因素交互作用导致烘焙咖啡中绿原酸快速降解[J]. 食品科学, 2021, 42(9): 7-14.
[2]	孙宗保，王天真，邹小波，刘源，梁黎明，李君奎，刘小裕. 基于高光谱和超声成像技术的原切与合成调理牛排鉴别[J]. 食品科学, 2021, 42(8): 257-263.
[3]	弓敏，马艳秋，王瑞红，迟媛，迟玉杰. 鸡蛋壳表面典型菌株的分离鉴定及其对全蛋液致腐能力分析[J]. 食品科学, 2021, 42(4): 153-160.
[4]	周凯，周干，谢勇，王兆明，李先保，周辉，徐宝才. 不同温度对调理鸡排低温贮藏品质特性的影响[J]. 食品科学, 2021, 42(17): 210-217.
[5]	庄齐斌，郑晓春，杨德勇，彭彦昆. 基于高光谱反射特性的猪肉新鲜度和腐败程度的对比分析[J]. 食品科学, 2021, 42(16): 254-260.
[6]	陈磊，黄杰，杨瑞，周忠雨，毕秀芳，刘晓翠. 臭氧结合气调包装对毛竹笋的保鲜作用[J]. 食品科学, 2021, 42(15): 200-205.
[7]	杨鸿博, 杨啸吟, 张一敏, 梁荣蓉, 罗欣, 王芳芳, 毛衍伟. 包装方式对牛排贮藏期间微生物数量和演替的影响[J]. 食品科学, 2021, 42(13): 166-173.
[8]	吴颖，赖利先，张万刚. 产酸丙酸杆菌发酵甘油提取物对冷藏调理猪肉饼品质的影响[J]. 食品科学, 2021, 42(1): 228-234.
[9]	刘慧，张静林，刘杰超，张光弟，方海田，张强，焦中高. 抗坏血酸结合自发气调包装对灵武长枣贮藏品质和抗氧化性的影响[J]. 食品科学, 2021, 42(1): 257-263.
[10]	刘永乐，唐倩，俞健，刘小芳，陈善辉，李彦，王发祥. 鲜切莲藕腐败的荧光检测方法[J]. 食品科学, 2020, 41(8): 270-274.
[11]	张语杰，郭星月，窦高乐，艾有伟，王丽梅，王宏勋，侯温甫. 高品质草鱼调理制品工艺优化及保鲜技术[J]. 食品科学, 2020, 41(24): 223-232.
[12]	王小艺，陈谦，赵峙尧，熊科，史策，裴鹏刚. 基于蒙特卡洛仿真的小麦仓储环节菌落总数风险评估方法[J]. 食品科学, 2020, 41(23): 166-171.
[13]	扶庆权，王海鸥，李坤，杨平，陈全战，王婷婷. 高氧气调包装对宰后牛半膜肌成熟过程中品质的影响[J]. 食品科学, 2020, 41(23): 236-242.
[14]	唐标，罗怡，李锐，周秀楠，张玲，钱鸣蓉，戴贤君，夏效东，杨华. 蜂花粉微生物污染及菌群结构分析[J]. 食品科学, 2020, 41(20): 325-331.
[15]	宋相宇，李鸣，王虎虎，徐幸莲，蔡林林. 高通量测序分析白切鸡菌群多样性[J]. 食品科学, 2020, 41(17): 246-252.

调理配料对MAP包装生鲜猪肉保鲜效果的影响

Effect of Marination Ingredients in Preserving the Quality of Modified Atmosphere Packaged Fresh Pork during Cold Storage

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价