食品科学 ›› 2013, Vol. 34 ›› Issue (4): 250-254.

• 包装贮运 • 上一篇    下一篇

超高压处理对南京盐水鸭货架期的影响

沈旭娇1,徐幸莲2,周光宏3   

  1. 1. 南京农业大学
    2. 南京农业大学食品科技学院
    3. 南京农业大学 教育部肉品加工与质量控制重点实验室
  • 收稿日期:2011-12-12 修回日期:2013-01-16 出版日期:2013-02-25 发布日期:2013-01-29
  • 通讯作者: 沈旭娇 E-mail:lacusqueen@163.com
  • 基金资助:

    南京农业大学基本科研业务费专项基金

Effects of Ultra-high Pressure Treatment on Shelf-life of Nanjing Salted Duck

  • Received:2011-12-12 Revised:2013-01-16 Online:2013-02-25 Published:2013-01-29
  • Contact: Xu-Jiao SHEN E-mail:lacusqueen@163.com

摘要:

为揭示超高压(UHP)中温结合处理后南京盐水鸭货架期和品质指标的变化规律,以200MPa和400MPa的压力分别在20℃、30℃、40℃条件下对真空包装盐水鸭胸脯肉进行10min处理。4℃贮藏条件下,每周对超高压处理样品中的微生物总数、pH值、脂肪氧化程度、颜色及感官指标进行测定。结果表明:超高压能够有效地杀灭产品中的初始微生物,抑制贮藏期间的微生物生长;贮藏初期超高压处理组比未处理组样品TBARS值略有上升,随着贮藏期延长,超高压组样品TBARS值上升不明显;处理组产品的pH高于未处理组;感官评定难以区分处理组和未处理组。超高压中温结合处理能够有效延长盐水鸭的货架期,不会或很少引发贮藏期内品质指标的变化,能够较好的保持产品原有的风味和口感品质。

Abstract:

In order to understand the effect of ultra-high pressure (UHP) treatment on the shelf-life and quality index of Nanjing salted duck, the vacuum-packaged duck breasts were subjected to UHP (200 and 400 MPa) treatment at 20℃、30℃、40℃ for 10 min. All samples are stored at 4℃. Total counts of spoilage microorganisms in UHP-treated and control breasts, were determined every week of storage. In addition, pH color, TBARS were assayed and sensory analysis was performed. The results indicated that UHP treatment could effectively inactivate initial microorganisms and inhibit growth of microorganisms in Nanjing salted duck breast. At the beginning of storage, UHP-treated breasts revealed increased. However, at the late storage period, no evident change of TBARS value in breasts with UHP treatment was observed. Breasts after UHP treatment evidently have a higher pH value than untreated samples. UHP treated breasts can not be distinguished from untreated samples in sensory analysis. Therefore, UHP treatment can effectively extend the shelf-life of Nanjing salted duck, and will not result in obvious changes of quality index in Nanjing salted duck, thereby better maintaining original product quality and taste.

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