冷藏温度对植物基培根品质的影响

Effect of cold storage temperature on the quality of plant-based bacon

目的:研究冷藏温度对植物基培根品质的影响。方法:考察冷藏温度(-40,-20,4℃)对植物基培根质构特性、蒸煮损失、水分活度、蛋白质含量、菌落总数及微观结构的影响,探索植物基培根的最佳冷藏条件。结果:冷藏期间(0~30 d),随着冷藏时间的延长,植物基培根硬度增加,蒸煮损失率增大,水分活度下降,微生物数量上升;随着冷藏温度的下降,植物基培根的结构更稳定,水分损失更少,保留的蛋白质比例更高,微生物数量降低。结论:植物基培根的最适冷藏温度为-40℃。

Objective:This study aimed to investigate the effect of cold storage temperature on the quality of plant-based bacon.Methods:The effect of cold storage temperature(-40,-20,4℃)on texture characteristics,cooking loss,water activity,protein content,total number of colonies and microstructure of plant-based bacon were investigated,and the optimal cold storage conditions of plant-based bacon were explored.Results:During the period of refrigeration(0~30 d),the hardness,cooking loss rate and number of microorganisms of plant-based bacon increased,while the water activity decreased with the extension of refrigeration time.As refrigerated temperatures dropped,the plant-based bacon became more structurally stable and lose less water,retaining a higher percentage of protein and a lower microbial population.Conclusion:The optimum refrigeration temperature of plant-based bacon is-40℃.