摘要
研究了脉冲强光对冷却鸡胸肉杀菌效果及品质的影响,利用响应面法优化了杀菌参数,并对其品质的影响进行评价。结果表明:脉冲强光可有效杀死冷却鸡胸肉的表面微生物,在脉冲能量400 J、脉冲距离12 cm、脉冲时间50 s优化条件下,冷却鸡胸肉的杀菌率达到90. 03%,剪切力2. 63 kg,离心失水率30. 31%,色差为3. 53。在此条件下,对试验结果进行验证,得出杀菌率、离心失水率、剪切力、色差的相对误差分别为1. 07%、1. 17%、1. 54%、2. 02%。同时对脉冲处理后的冷却鸡胸肉在0～4℃条件下进行贮藏,货架期相应延长了1～2 d,达到了预期目的。
The effect of pulsed strong light on sterilizing effect and quality of chilled chicken breast meat was studied.Combined with the principle of Box Benhnken center combination design and response surface methodology,the sterilization conditions were optimized,and the quality of chilled chicken breast meat was evaluated.The results showed that pulsed strong light could effectively kill the surface microorganism of chilled chicken breast meat.The effects of pulse energy,pulse distance and pulse time on sterilizing rate of chilled chicken breast meat were significant,with the increase of pulse energy and pulse time,the bactericidal rate was increased,and the sterilization rate was decreased with the increase of pulse distance.With the increase of pulse energy and pulse time,the shear force was decreased,and the color difference was significant.With the increase of pulse distance,the shear force was increased obviously but it was less than 4 kg,and there was significant difference in color difference.Under the optimized conditions of pulse energy of 400 J,pulse distance of 12 cm,pulse time of 50 s,the sterilization rate of chilled chicken breast meat was 90.03%,and the shear force was 2.63 kg.The loss rate of water was 30.31%and the color aberration was 3.53.Under these conditions,the relative errors of germicidal rate of colony total,centrifugal water loss rate,shear force and color aberration were obtained by verifying the results of the experiment.The relative errors were 1.07%,1.17%,1.54%and 2.02%,respectively.At the same time,the chilled chicken breast meat after pulsed strong light treatment was stored at 0~4℃,and the shelf life was prolonged for 1~2 d,which could solve the practical problems faced by the factory.
作者
黄现青
董飒爽
李传令
刘彬
宋莲军
赵秋艳
HUANG Xianqing;DONG Sashuang;LI Chuanling;LIU Bin;SONG Lianjun;ZHAO Qiuyan(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan Yong Da Islamic Food Co.,Ltd.,Anyang 456150,China)
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2019年第2期333-339,共7页
Transactions of the Chinese Society for Agricultural Machinery
基金
国家自然科学基金项目(31671916)
关键词
冷却鸡胸肉
货架期
杀菌率
脉冲强光
chilled chicken breast meat
shelf-life
sterilizing rate
pulse light
