摘要
目的:探究臭氧杀菌联合壳聚糖涂膜对冷鲜黄牛肉的保鲜效果。方法:分别设置对照A组(纯水处理)、试验B组(用2%的壳聚糖溶液涂膜冷鲜黄牛肉)和试验C组(采用臭氧杀菌联合2%壳聚糖溶液涂膜冷鲜黄牛肉),以感官评分、色度值(L^(*)和a^(*)值)、吊挂损失率、挥发性盐基氮(TVB-N值)以及菌落总数等为评价指标,分析臭氧杀菌联合壳聚糖涂膜在冷鲜黄牛肉中的保鲜效果。结果:当臭氧水质量浓度为1.0 mg/L,冲洗时间为20 s时,同一贮藏期,试验C组的冷鲜黄牛肉的感官、L^(*)值显著高于对照A组和试验B组(P<0.05),吊挂损失率、TVB-N值及菌落总数均显著低于对照A组和试验B组(P<0.05);试验C组黄牛肉的a^(*)值在贮藏前期显著低于对照A组和试验B组(P<0.05),但在贮藏后期的下降幅度显著低于对照A组和试验B组(P<0.05)。相比对照A组和试验B组,试验C组冷鲜黄牛肉货架期分别延长了12,4 d。结论:臭氧杀菌与壳聚糖涂膜技术在冷鲜黄牛肉保鲜上发挥了很好的协同作用,可有效延长黄牛肉的贮藏期。
Objective:This study aimed to study the preservation effect of ozone water sterilization combined with chitosan coating on cold fresh yellow cattle.Methods:Three groups were set up as follows:control group A(pure water treatment),experimental group B used 2%chitosan coating on cold fresh yellow cattle,and experimental group C used ozone water sterilization combined with 2%chitosan coating on cold fresh yellow cattle.The effect of ozone sterilization combined with chitosan coating on the preservation of cold fresh yellow cattle was examined using sensory score,chromaticity(L^(*)and a^(*)values),hanging loss rate,TVB-N and total bacterial count.Results:The concentration of ozone water for sterilization was 1.0 mg/L,and the flushing time was 20s.During the same storage period,the sensory and L^(*)values of cold fresh yellow cattle in Group C were significantly higher than those in Group A and Group B(P<0.05),the hanging loss rate,TVB-N and total viable count were significantly lower than those in Group A and Group B(P<0.05).The a^(*)value of Group C yellow cattle was significantly lower than those in Group A and Group B(P<0.05)in the early storage period,but the decline rate in the late storage period was significantly lower than that in Group A and Group B(P<0.05).Compared with the control group A and experimental group B,the shelf life of group C was extended by 12 days and 4 days,respectively.Conclusion:Ozone sterilization and chitosan coating technology played a synergistic role in the preservation of cold fresh yellow cattle,which can effectively extend its preservation and storage period.
作者
宣伟
李铁
薛锡佳
仪淑敏
XUAN Wei;LI Tie;XUE Xijia;YI Shumin(Fu Yang Institutes for Food and Drug Control,Fuyang,Anhui 236000,China;Jinzhongzi Distillery Co.,Ltd.,Fuyang,Anhui 236000,China;College of Food Science and Technology,Bohai University,Jinzhou,Liaoning 121013,China)
出处
《食品与机械》
CSCD
北大核心
2023年第11期173-178,共6页
Food and Machinery
基金
阜阳市科技局科研项目(编号:FK202081163)。
关键词
黄牛肉
臭氧
壳聚糖
保鲜
品质控制
冷鲜
yellow cattle
chitosan
ozone
preservation
quality control
chilled
