超高压处理对川菜熟食杀菌效果及品质的影响

Effect of ultra high pressure treatment on microbial inactivation and quality of cooked meat in Sichuan cuisine

以3种川菜熟食(棒棒鸡、夫妻肺片和红油兔丁)为原料,热处理作为对照组,研究不同超高压处理下压力和时间对川菜熟食杀菌效果及品质的影响。结果表明,热处理(70℃/5 min)和超高压处理(300 MPa/8 min、400 MPa/5 min和500 MPa/2 min)均能有效杀灭微生物,经2种条件处理后川菜熟食的菌落总数、霉菌与酵母和大肠菌群均符合GB 2726—2016《熟肉制品卫生标准》的最低限制。对2种方法处理后的熟食进行品质及贮藏性分析,超高压处理组产品的感官评分、咀嚼性优于热处理组,且超高压对川菜熟食的颜色无显著影响(P> 0.05);此外,3种熟食经超高压和热处理后在4℃下贮藏7 d后,菌落总数未超过10~4CFU/g,符合安全卫生标准。由于500 MPa/2 min处理的川菜熟食感官品质、灭菌效果最优,可作为川菜熟食的最佳处理条件。该研究表明超高压杀菌技术是一种延长川菜熟食的贮藏期、提高川菜熟食安全性的杀菌方法。

Three kinds of Sichuan cuisine cooked meat(Bang-Bang Chicken,Beef in Chili Sauce,and red oil rabbits)were used as raw materials,the effects of different ultra high pressure(UHP)treatment pressure and time on microbial inactivation and quality of cooked meat in Sichuan cuisine were studied and compared with traditional thermal treatment(HT).The results showed that both HT and UHP treatment(300 MPa/8 min,400 MPa/5 min,and 500 MPa/2 min)could effectively kill microorganisms.After UHP and HT treatment,the total number of colonies,mold,yeast and coliform groups of the samples met the minimum limit of GB 2726—2016“hygienic standards for cooked meat products.”The sensory evaluation and chewiness of the products with UHP treatment were higher than control.Moreover,UHP had no significant effect on the color of Sichuan cooked meat(P>0.05).After seven days of storage at 4℃,the total number of colonies,which treated by both UHP and HT,did not exceed 1×104 CFU/g.Because of the best sensory quality and sterilization effect,500 MPa/2 min were considered the optimum treatment condition for Sichuan cooked meat.These results showed that UHP sterilization technology was a feasible method to extend the storage period of Sichuan cooked food and improve the safety of Sichuan cooked food.