摘要
【目的】研究真空包装酸肉在低温保藏过程中营养安全品质及感官品质变化,为西南地区传统酸肉商品化冷链保藏提供适宜货架期参考。【方法】测定真空包装酸肉在低温冷藏和冻藏过程中蛋白质及其降解产物含量、脂肪及其降解产物含量和酸肉色泽的变化,通过模糊数学感官分析来综合研究酸肉的食用品质变化。【结果】采用真空包装后,长时间低温冷藏和冻藏对酸肉蛋白质含量影响不大,非蛋白氮和挥发性盐基氮(TVB-N)含量逐渐增加,以TVB-N含量在SB/T一级品标准限值为参考,冷藏组酸肉贮藏时间不宜超过57 d,冻藏组不宜超过75 d;游离脂肪酸总量和硫代巴比妥酸(TBA)值均随贮藏时间延长逐渐升高,根据肉发出腐臭异味的TBA阈值,冷藏组贮藏时间不宜超过48 d,冻藏组不宜超过74 d;酸肉菌落总数随贮藏时间的延长而增加,冷藏组酸肉菌落总数显著高于冻藏组。色差分析显示:冷藏组酸肉色泽差异显著,冻藏组酸肉色变较小。模糊数学感官分析显示:冷藏组在贮藏95 d内感官评分良好,冻藏组感官评分在150 d内属于良好。【结论】真空包装酸肉低温冷藏时间不宜超过48 d,冻藏时间不宜超过74 d,真空包装酸肉低温冻藏品质更好。
[Purpose]The changes of nutrition safety quality and sensory quality of vacuum packed sour pork in cryopreservation were studied.[Methods]The edible quality changes of sour pork were studied comprehensively by fuzzy mathematical sensory analysis and measuring the content of protein and its degradation products,the content of fat and its degradation products,and the color change during vacuum storage and freezing.[Result]Long-term refrigeration and frozen storage has little effect on protein content after vacuum packaging.The content of non-protein nitrogen and volatile base nitrogen(TVB-N)gradually increased.According to the content of TVB-N in sour pork was referenced to the standard limit of SB/T first grade,the storage time of refrigerating group should not exceed 57 d,and the frozen storage group should not exceed 75 d.The total amount of free fatty acids and thiobarbituric acid(TBA)increased gradually with the storage duration.According to the TBA threshold of meat emits a rancid odor,the storage time of the refrigerating group should not exceed 48 d,and the frozen storage group should not exceed 74 d.The total number of sour pork colonies increased significantly with the storage duration.The total number of sour pork colonies in the refrigerating group was higher than that in the frozen storage group.There was a significant difference in the color of the acid in the refrigerating group,and the acidity of the frozen group was inconspicuous.The sensory score of the refrigerating group was good within 95 d after storage,and the sensory score of the frozen storage group was good within 150 d.[Conclusion]According to the comprehensive analysis,the refrigerated time of vacuum packed sour pork should not exceed 48 d,the freezing time should not exceed 74 d,and the quality of frozen sour pork is better.
作者
谭小琴
段珍珍
周才琼
TAN Xiaoqin;DUAN Zhenzhen;ZHOU Caiqiong(Food Science College,Southwest University,Chongqing 400715,China;Engineering&Technology Research Centre of Characteristic Food,Chongqing 400715,China)
出处
《云南农业大学学报（自然科学版）》
CSCD
北大核心
2020年第5期871-877,共7页
Journal of Yunnan Agricultural University:Natural Science
基金
四川省教育厅川菜发展研究中心项目(CC17Z05)。
关键词
酸猪肉
真空包装
低温贮藏
品质变化
保质期预测
sour pork
vacuum packed
cryopreservation
quality change
shelf life prediction
作者简介
谭小琴(1995—),女,重庆人,在读硕士研究生,主要从事食品化学与营养学研究。E-mail:1095722356@qq.com;通信作者:周才琼(1964—),女,贵州湄潭人,博士,教授,主要从事食品营养化学研究。E-mail:zhoucaiqiong@swu.edu.cn。
