生鲜猪肉气调包装保鲜调理工艺优化

Optimization of Marinade Composition of Prepared Fresh Pork Packaged under Modified Atmosphere(MAP)

以鲜猪肉为原料,以料酒、复合香辛料、食盐的添加为试验因素,采用响应曲面试验优化冷鲜猪肉气调包装调理工艺。结果表明:在冷鲜猪肉的调理过程中,不同香辛料及食盐能有效的调理产品的理化品质,并能有效的抑制产品的微生物增长;料酒、复合香辛料、食盐的添加对调理猪肉气调包装后的菌落总数、色差等理化品质有显著作用(P<0.05);通过响应曲面优化法优化调理工艺中,盐分的添加分别与料酒和复合香辛料的添加对产品微生物总量有显著交互作用(P<0.05);优化得到调理猪肉最优工艺为料酒添加量6.70%、复合香辛料添加量1.20%、食盐添加量1.29%。在此条件下得到产品菌落总数为4.312 lg(CFU/g),可用于低温生鲜猪肉的调理生产。

A marinade composed mainly of cooking wine, complex spices and salt was developed for prepared fresh pork packaged under modified atmosphere （MAP）. The three ingredients were optimized by response surface methodology. The results showed that both spices and salt were able to improve the physical and chemical qualities of products and effectively inhibit microbial growth. Each of these three ingredients had a significant effect on total bacterial count, color and other properties of MAP prepared pork （P〈0.05）. The response surface analysis indicated that the interactions of salts with cooking wine and with complex spices had a significant effect on the total number of colonies （P〈0.05）. The optimal marinade consisted of 6.70%cooking wine, 1.20%complex spices and 1.29%salt. The total number of colonies was 4.312 lg（CFU/g） using this marinade, suggesting its applicability for the production of low-temperature prepared pork.