摘要
以贮藏过程中水分含量、pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric acid,TBA)、菌落总数以及感官评定为指标,研究微波功率密度为16 W/g,微波间歇比(微波工作期间微波打开时间与关闭时间的比值)为20 s-on/60 s-off时,不同微波间歇次数(0、1、2)对卤制猪肉保鲜效果的影响。结果表明,微波间歇次数越多对卤制猪肉贮藏过程中TVB-N含量和菌落总数上升的抑制效果越好,但卤制猪肉感官品质越差。同时,微波间歇次数过多,卤制猪肉TBA值、pH值会明显增大,水分含量会明显降低。基于所有评价指标,微波间歇1次处理能较好地抑制微生物生长的同时品质保持较好。
The moisture content,pH,TVB-N,TBA,colonies numbers and sensory assessment were used as indexes during the study.When microwave power density was 16 W/g and intermittent ratio（ the ratio of microwave open time and close time during the period of work） was 20 s-on/60 s-off,effects of different intermittent microwave processing times（ 0、1、2） on fresh-keeping marinated pork were studied.The results showed that the more times of intermittent microwave,the better inhibiting effects on the contents of TVB-N and colonies number,but the worse on sensory.Meanwhile,too many usage of intermittent microwave,the TBA value and pH value would rise obviously,the moisture content would drop obviously.Based on the all evaluation indexes,intermittent microwave once could effectively inhibit the growth of microorganisms and keep the quality of marinade pork.
作者
唐彬
李大虎
折弯弯
张敏
TANG Bin;LI Da-hu;SHE Wan-wan;ZHANG Min(College of Food Science, Southwest University, Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation （Chongqing） , Chongqing Engineering Research Center for Special Foods, Chongqing 400715, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第11期191-196,共6页
Food and Fermentation Industries
基金
重庆市科委社会事业与民生保障科技创新专项(cstc2015shmszx80036)
关键词
微波
间歇
卤制猪肉
保鲜
microwave
intermittent
marinating pork
fresh-keeping
