乙酸喷淋对酱牛肉微生物及有害物质的控制研究

The Control of Microorganism and Hazards in Spiced Beef by Spraying Acetic Acid

[目的]考察乙酸喷淋对延长酱牛肉的货架期及保质期的作用。[方法]以酱牛肉成品为研究对象,先在酱牛肉成品上分别喷淋1%乙酸(10 ml/kg)和蒸馏水,再于4和25°C储存。研究喷淋乙酸对其后续储存、销售过程中品质指标及有害物质含量的影响。[结果]试验发现,乙酸喷淋酱牛肉可降低产品的菌落总数,降低硝酸盐、亚硝酸盐和生物胺的含量,同时对成品的口感、色泽、外观等感官指标无不良影响;持续3个月的工厂实际应用效果表明,乙酸喷淋酱牛肉后,在出厂和开始销售10 h这2个时间点的菌落总数和亚硝酸盐的合格率均有不同程度的上升,尤其是开始销售10 h的合格率分别提高45.56%和14.44%。[结论]研究可为提高酱牛肉成品的货架期提供一种新的思路和手段,值得深入拓展应用到其他酱卤肉制品。

[ Objective] To investigate effects of spraying acetic acid on prolonging shelf life of spiced beef. [ Method] The spiced beef was sprayed with 1% acetic acid （ 10 ml/kg） and distilled water, then stored at 4 and 25 %. Effects of spraying acetic acid on quality indicators and harmful substances in subsequent storage and marketing process were studied. [ Result] The results showed that spraying acetic acid de- creased the number of colonies, and lowered the contents of nitrate, nitrite and biogenic amines, and there were no adverse effects on taste, color, appearance and other sensory. And then the method of spraying acetic acid was applied in industry continued for 3 months, the qualified rates of number of colonies and nitrite content were increased when the product just leaved the factory and started selling for 10 h, especially for the latter the qualified rates of number of colonies and nitrite content increased 45.56% and 14.44% respectively. [ Conclusion] These results provided a new method to delay the shelf life of spiced beef and need to expand application in sauced meat products .