超高压保压时间对冷鲜肉品质的影响

Effect of ultra high pressure holding time on chilled pork quality

以市售冷鲜肉为研究对象,采用超高压技术对冷鲜肉进行超高压处理,使冷鲜肉在200 MPa的超高压力下分别处理5、10、15、20 min,并放入40℃、相对湿度90%的恒温恒湿箱中储藏,每隔3 d对冷鲜肉的p H值、色度(a*)、TVB-N值及菌落总数进行测定,并与未经处理的冷鲜肉进行对比,结果表明,超高压力保持5 min的冷鲜肉,在高温高湿的储藏环境下,不仅可以将保鲜期延长至9 d,并且冷鲜肉的各项指标均接近国家标准对一级鲜肉的要求,达到了保鲜的效果.

The cold meat was chosen as research object,which was treated by ultra high pressure technology. The ultra high pressure was set as 200 MPa,and the meat was treated for 5,10,15 and 20 min,respectively,and then stored in constant temperature and humidity box at 40 ℃,90% relative humidity. The values of p H,color（ a＊）,TVB- N value and the total number of colonies of cold fresh meat were determined every 3 d,and compared with the cold fresh meat without processing. Results showed that the cold fresh meat at ultra high pressure for 5 min could be preserved fresh 9 d at high temperature and high humidity storage environment. The indexes of cold meat were close to the requirements of national standards for a class of fresh meat reaching the effect of preservation.