大豆蛋白基素肉预制菜贮藏品质分析及其货架期预测

Storage Quality Analysis and Shelf Life Prediction of the PreparedDish of Soybean Protein Artificial Meat

为满足消费者对营养健康、风味多样的方便食品较高的需求,以高湿挤压大豆蛋白肉为原料开发了传统菜肴宫保鸡丁的仿真预制菜(The prepared dish Kung Pao Chicken with soy protein artificial meat,SPAM-KPC),并比较了不同贮藏温度(4、25和37℃)下SPAM-KPC贮藏品质的变化。以菌落总数为影响产品货架期的关键品质因子,建立了SPAM-KPC的货架期预测模型。结果发现:三种温度下贮藏15 d的SPAM-KPC样品菌落总数从0.67 lg(CFU/g)分别增长至2.73、3.37、4.33 lg(CFU/g);pH(从6.22分别下降至5.98、5.87和5.69)和感官得分(从25.12分别下降至22.67、19.52和16.84)逐渐降低;SPAM-KPC样品颜色逐渐加深,硬度和弹性降低。三种贮藏温度下SPAM-KPC产品的货架期分别为28、20和17 d。表明4℃低温贮藏是SPAM-KPC产品的最佳贮藏温度。本研究为植物基蛋白肉在预制菜加工领域的应用提供了理论参考。

In this study,the prepared dish Kung Pao Chicken with soy protein artificial meat(SPAM-KPC)was developed to satisfy the higher demand for nutritious healthy and diversified convence food,and the changes in storage quality of SPAM-KPC at different storage temperatures(4,25 and 37℃)were compared.The shelf life prediction model of the SPAM-KPC was established based on the total number of bacteria as the key quality factor affecting the shelf life of the product.The results showed that the total colony count of SPAM-KPC samples stored at three temperatures for 15 days increased from 0.67 lg(CFU/g)to 2.73,3.37 and 4.33 lg(CFU/g),respectively.While pH(from 6.22 to 5.88,5.87,5.69)and sensory scores(from 25.12 to 22.67,19.52,16.84)gradually decreased,as well as hardness and springiness decreased.The shelf life of SPAM-KPC products at three storage temperatures was 28,20 and 17 days,respectively.According to the findings,low-temperature storage at 4℃was the best storage temperature for SPAM-KPC products.This work could provide a theoretical reference for the application of plant-based protein meat in the field of prepared dishes processing.