低温等离子体处理功率对酱牛肉贮藏品质的影响

Effect of low-temperature plasma treatment power on storage quality of spiced beef

为解决酱牛肉在贮藏期间容易变质货架期短的问题,利用低温等离子体对酱牛肉进行杀菌,研究低温等离子体处理功率分别在300、350、400、450、500 W、处理时间为3 min的条件下对气调包装(75%CO2+25%N2)酱牛肉贮藏期间品质的影响。结果表明:当低温等离子体的功率为400 W、处理3 min时,对酱牛肉的pH、色泽、蛋白质和脂质氧化的影响较小,而且水分损失最少,杀菌效果最好,酱牛肉的货架期可延长约5天。

In order to solve the problem that the spiced beef is easy to deteriorate during storage and the shelf life is short,the low-temperature plasma is used to sterilize the spiced beef. The effects of low temperature plasma treatment power on 300 W,350 W,400 W,450 W and 500 W,and treatment time of3 min on the quality of modified atmosphere packaging(75%CO2+25%N2) spiced beef were studied during storage. The results show that when the power of the low temperature plasma is 400 W and treated for 3 min,the effect on the pH,color,protein and lipid oxidation of the spiced beef is small,and the moisture loss is the least,and the sterilization effect is the best. The shelf life of the spiced beef is extended by about 5 days.