韩林娜,戴增辉,路飞,王丹,姜秀丽,肖志刚.杀菌处理对植物基人造肉保鲜效果的影响[J].包装工程,2021,42(13):36-41.
HAN Lin-na,DAI Zeng-hui,LU Fei,WANG Dan,JIANG Xiu-li,XIAO Zhi-gang.Effects of Germicidal Treatment on Fresh-Keeping of Plant-Based Meat[J].Packaging Engineering,2021,42(13):36-41. |
| 杀菌处理对植物基人造肉保鲜效果的影响 |
| Effects of Germicidal Treatment on Fresh-Keeping of Plant-Based Meat |
| 投稿时间：2021-02-25 |
| DOI：10.19554/j.cnki.1001-3563.2021.13.005 |
| 中文关键词: 植物基人造肉 微波杀菌 高压杀菌 保鲜 |
| 英文关键词: plant-based meat microwave sterilization high pressure sterilization fresh keeping |
| 基金项目:东方集团“高水分植物基人造肉开发”项目(054-92000232);辽宁省高等学校基本科研项目(LFW201904) |
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| 中文摘要: |
| 目的 为了延长植物基人造肉的货架期，提高植物基人造肉贮藏期间的品质，研究微波杀菌和高压杀菌这2种杀菌方式的保鲜效果。方法 对植物基人造肉进行真空包装后，分别进行微波杀菌和高压杀菌处理，并在4 ℃下进行贮藏，对不同贮藏时间条件下的植物基人造肉的pH值、硫代巴比妥酸值、菌落总数、大肠杆菌、沙门氏菌、金黄色葡萄球菌进行测定，与空白组做对照，比较分析微波杀菌和高压杀菌的保鲜效果。结果 与空白对照组相比，2种杀菌方式在贮存28 d时，植物基人造肉的pH值和硫代巴比妥酸值变化缓慢，菌落总数、大肠杆菌数、金黄色葡萄球菌数均未达到国家规定的超标值，并且在人造肉中未检出沙门氏菌，产品合格。结论 微波杀菌和高压杀菌对植物基人造肉具有比较明显的保鲜作用，能够有效延长植物基人造肉保鲜期，为探究适合的植物基人造肉杀菌方式提供参考价值。 |
| 英文摘要: |
| The paper aims to research the effects of microwave sterilization and high pressure sterilization to prolong the shelf life of plant-based meat and improve the quality of plant-based meat during storage. The plant-based meat was packed in vacuum and treated with microwave sterilization and high pressure sterilization respectively. Then they were stored under 4 ℃ conditions. The pH values, thiobarbituric acid values, total bacterial count, escherichia coli, salmonella, staphylococcus aureus of plant-based meat were measured under different storage time conditions differently. The fresh-keeping effect of microwave sterilization and high pressure sterilization were compared and analyzed compared with the blank group. The results showed that when the two sterilization methods were stored for 28 d, the pH value and thiobarbituric acid value of plant-based meat changed slowly, total bacterial count, escherichia coli, staphylococcus aureus were lower than the national standard value, and no salmonella was detected in plant-based artificial meat, and the product was qualified. It was found that the microwave sterilization and high pressure sterilization have obvious fresh-keeping effect on plant-based meat, which can effectively prolong the fresh-keeping period of plant-based meat and provide reference value for plant-based meat to explore suitable sterilization methods. |
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