摘要
为了抑制冷却牛肉贮藏(0~4℃)过程中微生物的生长,延缓肉品腐败变质,分别采用2%乳酸、2%醋酸、1%乳酸+1%醋酸以及无菌蒸馏水(对照组)喷洒处理冷却牛肉,用聚乙烯袋包装后4℃贮藏,测定0、1、3、5、7、10 d菌落总数、大肠菌群、嗜冷菌、假单胞菌、pH值和色泽。结果表明:2%乳酸、2%醋酸、1%乳酸+1%醋酸均可有效减少冷却牛肉中微生物,2%乳酸减菌效果最为显著,与对照组相比,菌落总数、大肠菌群、嗜冷菌、假单胞菌最高分别减少3、2、3、5个数量级,且对牛肉pH值和色泽无显著影响(P>0.05)。结论:2%乳酸喷雾处理明显抑制了冷却牛肉中微生物的生长,延长冷鲜牛肉保质期,与传统冷藏相比可延长5~7 d。
In order to inhibit the growth of microorganisms during chilled beef storage(0~4℃)and delay the deterioration of meat,2%lactic acid,2%acetic acid,1%lactic acid+1%acetic acid and sterile distilled water(control group)were sprayed on chilled beef respectively.The chilled beef was packaged in polyethylene bags and stored at 4℃.And the total bacterial count,Coliforms,psychrophilic bacteria,Pseudomonas,pH and color were measured at 0,1,3,5,7,10 d.The results showed that 2%lactic acid,2%acetic acid,1%lactic acid+1%acetic acid all could effectively reduce microorganisms in chilled beef.The decontaminated effect of 2%lactic acid was the most significant.Compared with the control group,total bacterial count,Coliforms,psychrophilic bacteria,and Pseudomonas were reduced by 3,2,3,and 5 logarithmic units,respectively.There was no significant effect on the pH and color of beef(P>0.05).Conclusion:2%lactic acid spray treatment significantly inhibits the growth of microorganisms in chilled beef,which could prolong the shelf life of chilled beef,and the shelf life could be extended by 5~7 d compared with traditional refrigeration.
作者
牛淑慧
王艺伦
徐晔
杨壹芳
余沁芯
肖子涵
刘书亮
杨勇
NIU Shuhui;WANG Yilun;XU Ye;YANG Yifang;YU Qinxin;XIAO Zihan;LIU Shuliang;YANG Yong(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China)
出处
《食品科技》
CAS
北大核心
2020年第1期167-173,共7页
Food Science and Technology
基金
四川省科技厅重点研发项目(2018NZ0002)。
关键词
乳酸
醋酸
冷却牛肉
微生物
减菌
lactic acid
acetic acid
chilled beef
microorganism
decontamination
作者简介
牛淑慧,女,硕士研究生,研究方向为肉品加工与质量控制。;通信作者:杨勇
