欧姆加热对肉制品中大肠杆菌杀灭效果及其品质影响

Effect of Ohmic Heating on the Bacterial Inactivation of Escherichia Coli and the Quality of Meat Emulsion Batter

研究了频率、加热温度和保温时间对欧姆加热肉制品大肠杆菌数、色泽及脂肪氧化的影响。结果表明,欧姆加热肉糜制品中大肠杆菌残存率显著高于水浴加热,脂肪氧化情况较水浴加热条件下高,a*值较水浴加热低;延长保温时间可提高欧姆加热的杀菌效果,对色泽、脂肪氧化影响不显著;在工频(50 Hz)下欧姆加热的杀菌效果最好,且杀菌效果随着频率的上升有下降趋势,在高频段(100,200,400 Hz)加热时,TBARS值比低频段时低、a*值较低频处理下的高。

This paper studies the effects of frequency, the heating temperature and holding time on the number of Escherichia coli, color and fat oxidation of ohmic cooking meat batter. The results show that the survival rate of E. coli in ohmic heating meat batter is significantly higher than water bath heating, the oxidation of fat is higher and α^＊ values is lower than the water bath cooking, extending the holding time can improve the sterilization effect, though no significant effects on color, fat oxidation can be detected, in the operating frequency （50 Hz） , the survival rate of E. coli is the lowest among other frequency. With the increasing of frequency, this exists a downward trend of sterilization in ohmic heating batter. When heated under the high frequency（ 100,200,400 Hz）, TBARS values are lower, and α^＊ values are higher than heated under the low frequency treatments.