摘要
为更好地保持低温卤牛肉制品的优良品质并延长其保质期,研究了真空冷却技术协同天然保鲜剂处理对卤牛肉制品杀菌效果及食用品质的影响。选取海藻糖浓度、乳酸钠浓度、真空冷却终温和真空冷却压力4个因素,以细菌总数、色泽、质构、感官为考察指标,分别进行单因素和正交优化试验。结果表明,卤煮后的快速真空冷却协同海藻糖、乳酸钠处理对卤牛肉有显著抑菌作用,卤牛肉红度值更高,硬度、弹性适中,嚼劲十足,感官评分比未经处理的卤牛肉高。正交试验结果显示最佳工艺参数为:海藻糖浓度6.5%、乳酸钠浓度0.20%、真空冷却终温24℃、真空冷却压力5 000 Pa。
In order to maintain its good quality and extend shelf-life of low temperature spiced beef, study the effect of vacuum cooling processing and natural antimicrobials on the sterilization and quality of spiced beef products. Targeting at the results including total number of bacteria, color, texture and sensory evaluation of spiced beef, the experiment of single factors and orthogonal optimization were performed by selecting four factors of trehalose concentration, sodium lactate concentration, the terminal temperature of vacuum cooling and vacuum cooling pressure. The experiment results indicated that it had significant effect of bacteriostasis through the collaborative processing of vacuum cooling and natural antimicrobials, and the spiced beef had greater red value, moderate hardness and elasticity, better chewiness and appearance than untreated spiced beef. The orthogonal experiment showed that the optimum processing parameters were 6.5% trehalose concentration, 0.25% sodium lactate concentration, 24 ℃ vacuum cooling end temperature and 5 000 Pa vacuum cooling pressure.
作者
周頔
蔡华珍
杜庆飞
孙啸
龙门
胡金春
ZHOU Di;CAI Huazhen;DU Qingfei;SUN Xiao;LONG Men;HU Jinchun(College of Biotechnology and Food Engineering, Chuzhou University,Chuzhou 239000)
出处
《食品工业》
CAS
北大核心
2018年第12期171-176,共6页
The Food Industry
基金
安徽省教育厅自然重大项目(项目编号:KJ2016SD43)
滁州学院食品酶法加工科技创新团队(项目编号:00001702)
安徽省新型"创客"实验室建设与实践大学生创客实验室(项目编号:2015ckjh099)
关键词
真空冷却
天然保鲜剂
卤牛肉
杀菌
品质
vacuum cooling
natural antimicrobials
spiced beef
sterilization
quality
