微波处理对卤制猪肉货架期及其品质的影响

摘要

以卤制猪肉贮藏过程中水溶性氮(water soluble nitrogen,WSN)、pH值、硫代巴比妥酸(thiobarbituric acid,TBA)、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、菌落总数和感官评价为指标,与高温高压处理作对比,研究不同微波处理时间(微波时间为10、15、20、25 s,微波功率800 W)对卤制猪肉(3 cm×3 cm×0.5 cm)货架期及其品质的影响.结果表明,微波处理和高温高压处理均能有效抑制卤制猪肉pH值、TBA值、TVB-N含量和菌落总数上升,其中高温高压处理组、微波20 s和25 s处理组效果较好,其货架期均在30 d以上.微波20 s和25 s处理组还能较好地抑制卤制猪肉WSN含量上升,而高温高压处理组的WSN含量较高,说明高温高压处理组卤制猪肉蛋白质降解情况较严重.微波20 s处理组感官品质保持最好,而高温高压处理组感官品质保持最差.经综合评定,微波20 s处理能有效延长卤制猪肉货架期的同时最大限度保持其品质.%WSN,pH,TBA,TVB-N,colonies numbers and sensory assessment of marinating pork during storage are used as indexes.Compared with high temperature and high pressure treatment,effects of different microwave processing time (microwave processing time:10 s,15 s,20 s,25 s;microwave power:800 W) on the shelf life and quality of marinating pork (3 cm × 3 cm × 0.5 cm) were studied.The results showed that microwave processing,high temperature and high pressure processing can effectively inhibited pH value,TBA value,TVB-N value and total bacterial counts of marinating pork rising,and the results of high temperature,high pressure and microwave processing (20 s and 25 s) were better.The shelf lives were all more than 30 days.Microwave processing (20 s and 25 s) can significantly inhibit WSN rising,but high temperature and high pressure processing increased WSN and accelerated the protein decomposition.Sensory quality was kept the best for microwave processing (20 s) products,while sensory quality of high temperature and high pressure processing was the worst.By comprehensive analysis,microwave processing (20 s) could effectively extend the shelf life of marinating pork and keep its quality.