作　　者： ; ; ; ; ; ; ;

机构地区： 郑州轻工业学院食品与生物工程学院

出　　处： 《食品工业科技》 2008年第6期99-101,共3页

摘　　要： 采用超高压技术对完成排酸后熟的冷却肉进行处理,研究超高压技术对冷却肉的抑菌或杀菌效果,从而提高冷却肉的生物安全性并延长其货架期。经过排酸后的冷却肉(猪肉)采用压力为100、200、300、400MPa,保压时间分别为5min的超高压处理,处理后样品置于4℃条件下贮藏,不同贮藏期内测定样品细菌总数。结果表明,在同一贮藏时间内,样品细菌总数随处理压力的升高而减少;处理压力越大,样品贮藏的货架期越长。当细菌总数达到或超过106cfu/g时,对照样品的贮藏期为7d;而经100、200、300、400MPa超高压处理的样品的货架期分别为11、13、15、17d。原料肉的初始菌相以假单胞菌和乳酸菌为主,肠杆菌、葡萄球菌、微球菌少量。压力处理后菌相构成发生变化,以乳酸菌为主。乳酸菌对压力处理具有一定的耐受性,假单胞菌、肠杆菌、葡萄球菌、微球菌对压力处理较为敏感。研究结果表明,采用适当的压力处理可以提高冷却肉的生物安全性。 The aim of this study was to improve the safety and shelf life prolong of chilled meat after ultra-high pressure treated. The chilled meat （pork） was treated by 100,200,300,400MPa, respectively. The time of pressure treatment was all 5min. Then the chilled meat was stored at 4℃. The total bacteria of samples were determined. The results showed that with the increase of pressure the total number of bacterial decreased gradually. The higher the pressure was, the longer shelf life the samples had. When the total number got to 10^6cfu/g ,the shelf life of control was 7d ,while the shelf life of the samples treated by 100,200,300,400MPa was 11, 13,15,17d,respectively. The dominated spoilage microorganisms were Pseudomonads and lactic bacteria,while Enterobacteriaceae, Staphylococcus and coccus were of a small number. After treated by high pressure,the lactic bacterial changed to the main spoilage microorganism. That indicated lactic bacterial was endurable to pressure treatment, while Pseudomonads, Enterobacteriaceae, Staphylococcus and coccus were sensitive to pressure treatment. All the results showed that ultra-high pressure could improve the biological safety of chilled meat.

关 键 词： 超高压 冷却肉 微生物 菌相 生物安全性

领　　域： [轻工技术与工程] [轻工技术与工程]