4种保鲜技术在冰箱内软冷冻猪肉保鲜中应用.doc

4种保鲜技术在冰箱内软冷冻猪肉保鲜中应用 　　摘 要：为寻找能有效延长冰箱软冷冻区（-8℃）猪肉货架期的保鲜技术，比较臭氧（15ppm）、紫外线（4.87μW/cm2）、芥末提取物（AIT）、硅窗膜（联合气调包装）4种保鲜技术，并与-18℃条件下猪肉各项理化指标进行对比。实验设计了6组：对照组Ⅰ（-8℃）、对照组Ⅱ（-18℃）、臭氧组、紫外线组、AIT组和硅窗膜组；比较不同时期的软冷冻猪肉感官指标、色差值、pH值、菌落总数、汁液流失率、TVB-N值。结果表明：硅窗膜组的猪肉在15d失水严重，猪肉表现出现干裂现象；AIT组的杀菌效果最好；臭氧和紫外线技术虽然杀菌效果明显，但加速软冷冻猪肉的脂肪氧化，对猪肉的气味产生不好的影响；AIT条件下的软冷冻猪肉与-18℃条件下猪肉的气味变化基本吻合。综合考虑，AIT组好于臭氧组和紫外线组，硅窗膜组应在猪肉保水性上改进，需要进一步探索。 关键词：冰箱软冷冻；肉类；臭氧；紫外线；AIT；硅窗膜；货架期 Application of Four Preservation Technologies to Preserve Soft Frozen Pork in Refrigerator FAN Guo-hua，TAO Le-ren，ZHANG Qing-gang，ZHANG Ting-yu，CAI Mei-yan （Department of food Science， University of Shanghai for Science and Technology， Shanghai 200093， China） Abstract：In order to find an effective technology to prolong the shelf life of soft frozen pork in refrigerator （-8 ℃）， four preservation technologies， treatment with ozone， ultraviolet （UV） or allyl isothiocyanate （AIT） and modified atmosphere packaging （MAP） with silicone gum film， and frozen storage at -18 ℃ were compared for their effects on physicochemical properties of pork. Six experimental groups were designed as： control Ⅰ （-8 ℃）， control 2Ⅱ（-18 ℃）， ozone treatment， UV treatment， AIT treatment and MAP. Sensory characteristics， color difference parameters， pH， total bacterial count， juice loss rate and TVB-N were measured at different storage time-points. MAP group exhibited high levels of water loss and was dry and cracked after 15 d of storage. AIT had the best antibacterial effect on pork. Despite being effective in inhibiting microbes， ozone and UV accelerated lipid oxidation in pork and had a side effect on pork flavor. Similar changes in pork flavor were observed between AIT treatment and storage -18 ℃. Collectively， our findings demonstrate that AIT is more effective than ozone and UV for preserving pork， and MAP with silicone gum film needs improvement in terms of water-hold capacity and further exploration. Key words：soft freezing；meat；ozone；UV；AIT；silicone gum