等离子体活性水腌制对风干里脊中生物胺含量及感官品质的影响

Effect of Plasma-Activated Water Curing on Biogenic Amine Content and Sensory Quality of Air-Dried Pork Tenderloin

采用介质阻挡放电系统制备等离子体活性水(plasma-activated water,PAW),研究PAW处理对风干里脊中生物胺含量及感官品质的影响,探讨低温等离子体技术在风干肉制品中应用的可行性。分别在50、60、70 kV电压条件下制备PAW,用食盐水和PAW盐水腌制猪里脊后强化成熟,制成风干里脊。分析产品pH值、亚硝酸盐残留量及生物胺含量,通过电子鼻研究不同处理组产品的风味组成,结合主成分分析和载荷分析更好区分不同处理组产品的风味,最后对不同产品进行感官评价。结果表明,50、60、70 kV处理组产品的亚硝酸盐残留量分别为8.12、10.11 mg/kg和15.24 mg/kg,均低于国标限量。PAW处理可显著抑制产品中生物胺形成,其中尸胺和精胺显著降低(P<0.05)。相比对照组,尸胺含量分别显著下降8.21%、11.29%和19.49%,精胺含量显著下降9.64%、16.54%和27.56%。电子鼻分析发现PAW组与对照组产品的风味整体差异不明显。感官评价结果中PAW处理的样品在风味、滋味、质地和可接受性方面与对照组无显著差异,而高强度PAW处理能赋予产品更好的腌制色泽。

In this study,the effect of treatment with plasma-activated water(PAW)on the biogenic amine content and sensory quality of air-dried pork tenderloin was investigated with the aim of exploring the feasibility of applying cold plasma technology in dried meat products.PAW was prepared using a dielectric barrier discharge(DBD)system at voltages of 50,60 and 70 kV.Dried meat products were prepared by curing pork tenderloin with NaCl dissolved in PAW or pure water,followed by drying and maturation.The pH,nitrite residue and biogenic amine content of the products were analyzed.The flavor composition was studied using an electronic nose combined with principal component analysis(PCA)and loading analysis(LA).Finally,sensory evaluation was carried out.The results showed that(1)the amount of residual nitrite in the 50,60 and 70 kV treatment groups were 8.12,10.11 and 15.24 mg/kg,respectively,which were all lower than the national maximum allowable limit;(2)PAW treatment significantly inhibited the formation of biogenic amines in products,at 50,60 and 70 kV voltages decreasing cadaverine content by 8.21%,11.29%and 19.49%and spermine content by 9.64%,16.54%and 27.56%,respectively(P<0.05);(3)electronic nose analysis showed that the overall flavor difference between the PAW and control groups was not significant;and(4)sensory evaluation results showed that there was no significant difference in the flavor,taste,texture or acceptability between the PAW and control groups,while high-intensity PAW treatment could impart a better color to products.