不同灭菌包装方式对特色烤肉制品保质期的影响

Influence of Quality Guarantee Period of Characteristic Roast Meat Products with Different Sterilize Ways and Packing Materials

通过感官评价结果对比分析透明包装和铝箔包装2种不同的包装材料以及真空、真空二次煮沸、真空高压灭菌、真空远红外灭菌等4种灭菌方式对云南保山特色烤牛肉保质期的影响。结果表明,经过二次煮沸后可明显延长预包装肉制品的保质期至30 d,且产品的感官指标最佳;使用高压灭菌的食品保质期最长为90 d以上,但感官指标不理想;远红外线灭菌对烤牛肉的保质期延长效果不明显。综上所述,二次煮沸可有效延长肉制品的保质期,且感官指标理想,不用额外增加设备,为小型肉品加工企业理想的灭菌方式。

In this study,the influence of quality guarantee period of beef roasted in BaoShan with different sterilized methods and packaging materials were demonstrated based on results of the organoleptic quality.The result shows that the quality guarantee period is lengthened obvious to extension pre-packaging meat products in advance after boiling two times,and the sense organ index of the products is the best.By the high pressure sterilizes,the quality guarantee period of food is the longest,it is more than 90 days.But its sense organ evaluation index is not very good;it is not obvious to use and lengthen the result by the method quality guarantee period to roast beef that sterilize with infrared ray far sterilizes.In one word,using two-times boilingsterilize can lengthen quality guarantee period of the meat products effectively,and the sense organ index isbetter.It is the ideal sterilized method for the small-scale meat processing enterprise.