臭氧杀菌技术在肉制品原料处理中的研究与应用

Research and Application of Ozone Sterilization Technology in the Processing of Meat Products

研究臭氧杀菌对肉制品原料的影响,通过单因素试验、正交法及实际操作的便捷性确定臭氧杀菌的最优组合为臭氧质量浓度6 mg/L,杀菌时间1.5 h,杀菌温度17℃。对最优组合进行应用,通过感官评分、保质期、TBARS指标与对照组进行比较。结果表明,最优组合可有效延长产品的保质期,但臭氧杀菌会导致产品的TBARS指标偏高,后期在延缓产品脂质氧化方面需要继续进行研究。

To study the influence of ozone sterilization on raw materials of meat products,the optimal combination of ozone sterilization is determined by single factor experiment,orthogonal method and convenience of actual operation as ozone concentration was 6 mg/L,sterilization time was 1.5 h,and sterilization temperature was 17℃.The optimal combination was applied,and the sensory score,shelf life,TBARS index are compared with the control group.The results showed that the optimal combination can effectively extend the shelf life of the product,but ozone sterilization will cause the product's TBARS index to be higher,and the product will be delayed in the later stage.In terms of lipid oxidation,continued research is needed.