酸性电解水结合冰温对冷却肉保鲜的影响

Effect of Acid Electrolyzed Oxidizing Water Combined with Controlled Freezing-point Storage on Chilled Meat

在冰温保鲜基础上,比较不同电解时间的酸性电解水对冷却肉保鲜的影响。通过测定pH值、菌落总数、挥发性盐基氮、汁液流失率和色差a*值,同时进行感官评定得出:电解水会影响冷却肉pH变化,电解时间为5,10,15 min的电解水均能有效杀灭微生物,且三者杀菌效果并无显著差异,能有效维持挥发性盐基氮含量在较低水平,电解5,10 min的电解水处理样品在15 d后比用电解15 min的水处理样品有更大的汁液流失率,电解水对冷却肉的色泽不会产生不良影响,且不会影响整体感官品质。

The effect of acid electrolyzed oxidizing waters（EOA） under different electrolyzed time combined with controlled freezing-point storage on chilled meat was studied.By determining physicochemical parameters such as,pH,total plate count,total volatile base nitrogen（TVB-N）,drip loss,a＊ value and sensory evaluation,the qualities of chilled meat under different treatments were compared.The results showed that pH was influenced by EOA,EOA 5 min,EOA 10 min and EOA 15 min all sterilized effectively and there was no significant difference among them,EOA kept TVB-N values at low level,samples processed by EOA 5 min and EOA 10 min had more drip loss than those processed by EOA 15 min after 15 days,the color of samples treated with EOA was impervious,and no effect on sensory significantly.