冷藏车消毒及运输条件对冷鲜肉保鲜效果的影响
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摘要
冷鲜肉运输时间、温度以及车辆卫生状况直接影响其品质及货架期。以冷藏车为载体,监测其温度、空气相对湿度(relative humidity,RH)及风速随运输时间的变化规律;研究次氯酸钠不同用量对车厢的消毒效果;以恒定4℃为对照,采用1℃递增、2℃递增、1℃波动及2℃波动的温度条件运输冷鲜肉,研究温度变化对其品质的影响;最后通过正交试验对冷鲜肉运输条件进行优化。结果表明:冷藏车内RH分布均匀,制冷机下方降温最快,温度波动最小,风速最高,其次是车厢两侧;300 mg/kg次氯酸钠消毒效果较优;温度1℃波动条件下,肉样pH值、总挥发性盐基氮含量、汁液流失率及菌落总数与对照组无显著差异(P>0.05);优化出2种运输条件,即采用300 mg/kg次氯酸钠对车厢消毒,运输6 h,4℃恒定或温度1℃波动条件下,均能有效保证冷鲜肉品质。
The quality and shelf life of chilled meat are directly affected by the transportation time, temperature and vehicle sanitation. In this experiment, a refrigerated vehicle was used as carrier for monitoring of temperature, relative humidity(RH)and wind speed as a function of transportation time, and the efficiencies of different concentrations of sodium hypochlorite used for disinfecting the carriage were studied. To evaluate the effect of temperature change on meat quality, chilled meat was transported under different temperature conditions: constant temperature(4 ℃) as control, gradual increase by 1 or 2 ℃,(4 ± 1) ℃,and(4 ± 2) ℃. Finally, an orthogonal array design involving three variables with three levels was employed to optimize the transportation conditions. The results showed that RH was evenly distributed inside the carriage. The temperature below the refrigerator decreased fastest with the smallest ?uctuation, and the wind speed was the highest, followed by both sides of the carriage. Higher disinfection ef?ciency was obtained using 300 mg/kg sodium hypochlorite. In the process of transportation,no significant difference in pH value, TVB-N content, juice loss rate or total colony number of meat samples was observed between the(4 ± 1) ℃ and constant temperature groups(P > 0.05). In summary, disinfection of the carriage with 300 mg/kg sodium hypochloriteand transportation for up to 6 h at 4 ℃ or(4 ± 1) ℃ could effectively guarantee the quality of chilled meat.
The quality and shelf life of chilled meat are directly affected by the transportation time, temperature and vehicle sanitation. In this experiment, a refrigerated vehicle was used as carrier for monitoring of temperature, relative humidity(RH)and wind speed as a function of transportation time, and the efficiencies of different concentrations of sodium hypochlorite used for disinfecting the carriage were studied. To evaluate the effect of temperature change on meat quality, chilled meat was transported under different temperature conditions: constant temperature(4 ℃) as control, gradual increase by 1 or 2 ℃,(4 ± 1) ℃,and(4 ± 2) ℃. Finally, an orthogonal array design involving three variables with three levels was employed to optimize the transportation conditions. The results showed that RH was evenly distributed inside the carriage. The temperature below the refrigerator decreased fastest with the smallest ?uctuation, and the wind speed was the highest, followed by both sides of the carriage. Higher disinfection ef?ciency was obtained using 300 mg/kg sodium hypochlorite. In the process of transportation,no significant difference in pH value, TVB-N content, juice loss rate or total colony number of meat samples was observed between the(4 ± 1) ℃ and constant temperature groups(P > 0.05). In summary, disinfection of the carriage with 300 mg/kg sodium hypochloriteand transportation for up to 6 h at 4 ℃ or(4 ± 1) ℃ could effectively guarantee the quality of chilled meat.
引文
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[16]MIAO Jianyin,PENG Wendie,LIU Guo,et al.Biopreservative effect of the natural antimicrobial substance from Lactobacillus paracasei subsp.tolerans FX-6 on fresh pork during chilled storage[J].Food Control,2015,56:53-56.DOI:10.1016/j.foodcont.2015.03.013.
[17]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016:2-4.
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[19]GALLARTJORNET L,RUSTAD T,BARAT J M,et al.Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon(Salmo salar)fillets[J].Food Chemistry,2007,103(4):1268-1281.DOI:10.1016/j.foodchem.2006.10.040.
[20]王以忠,胡春园,陈绍慧,等.冷藏车内温度场和湿度场的数值模拟研究[J].保鲜与加工,2010,10(3):26-29.DOI:10.3969/j.issn.1009-6221.2010.03.008.
[21]戴光麟,梁学利,肖致友,等.低温食品运输过程环境监测系统研究[J].机电工程,2014,31(2):191-194.DOI:10.3969/j.issn.1001-4551.2014.02.013.
[22]王晓宇.冷藏车内微环境的仿真及监测系统研究[D].天津:天津科技大学,2016:11-15.
[23]GUAN Wenqiang,XU Lixing,LIU Jingbin,et al.Influence of accurate ice temperature on quality of fresh beef during storage[J].Journal of Refrigeration,2015,36(4):103-110.
[24]LEE H,KIM M S,LEE W H,et al.Determination of the total volatile basic nitrogen(TVB-N)content in pork meat using hyperspectral fluorescence imaging[J].Sensors and Actuators B:Chemical,2018,259(4):532-539.DOI:10.1016/j.snb.2017.12.102.
[25]朱荣光,姚雪东,段宏伟,等.羊肉挥发性盐基氮的高光谱图像快速检测研究[J].光谱学与光谱分析,2016,36(3):806-810.DOI:10.3964/j.issn.1000-0593(2016)03-0806-05.
[26]CAI Jianrong,CHEN Quansheng,WAN Xinmin,et al.Determination of total volatile basic nitrogen(TVB-N)content and Warner-Bratzler shear force(WBSF)in pork using Fourier transform near infrared(FT-NIR)spectroscopy[J].Food Chemistry,2011,126(3):1354-1360.DOI:10.1016/j.foodchem.2010.11.098.
[27]LI Xin,XIA Anqi,CHEN Lijuan,et al.Effects of lairage after transport on post mortem muscle glycolysis,protein phosphorylation and lamb meat quality[J].Journal of Integrative Agriculture,2018,17(10):2336-2344.DOI:10.1016/S2095-3119(18)61922-7.
[28]JANISZEWSKI P,BORZUTA K,LISIAK D,et al.The quality of pork and the shelf life of the chosen carcass elements during storage depending on the method of carcass chilling[J].Journal of Food Processing and Preservation,2018,42(1):e13390.DOI:10.1111/jfpp.13390.
[29]李锦.易腐食品冷藏运输温度调控及优化研究[D].长沙:中南大学,2013:37-38.
[30]韩隽帆,李洪军,贺稚非.不同季节运输酱卤类低温肉制品品质变化研究[J].食品工业科技,2013,34(10):326-331.
[31]倪冬冬,韩隽帆,李洪军,等.不同运输条件对脆皮肠贮藏特性的影响[J].食品科学,2015,36(14):228-231.DOI:10.7506/spkx1002-6630-201514044.
[32]李升升,靳义超.模拟运输温度变化对牦牛肉品质及货架期的影响[J].核农学报,2018,32(8):1549-1555.
[2]TANG Xiaoyan,SUN Xiaohong,WU Vivian C H,et al.Predicting shelf-life of chilled pork sold in China[J].Food Control,2013,32(1):334-340.DOI:10.1016/j.foodcont.2012.12.010.
[3]梁红,宋晓燕,刘宝林.冷藏中温度波动对牛肉品质的影响[J].食品与发酵科技,2015,51(6):36-40.DOI:10.3969/j.issn.1674-506X.2015.06-008.
[4]WANG Kai,YE Keping,ZHU Yepei,et al.Prevalence,antimicrobial resistance and genetic diversity of Listeria monocytogenes isolated from chilled pork in Nanjing,China[J].LWT-Food Science and Technology,2015,64(2):905-910.DOI:10.1016/j.lwt.2015.06.015.
[5]王家敏.冷藏车厢内温度场模拟及其可适用性评价体系研究[D].济南:山东大学,2016:1-3.
[6]DOMENECH E,JIMENEZ-BELENGUER A,AMOROS J A,et al.Prevalence and antimicrobial resistance of Listeria monocytogenes and Salmonella strains isolated in ready-to-eat foods in eastern Spain[J].Food Control,2015,47:120-125.DOI:10.1016/j.foodcont.2014.06.043.
[7]王蕾,吴健,秦立红,等.影响牛肉品质因素的研究进展[J].吉林畜牧兽医,2015,36(10):9-13.
[8]李升升,靳义超,闫忠心.运输温度对牦牛肉品质的影响及其相关性分析[J].食品与机械,2017,33(6):143-146.DOI:10.13652/j.issn.1003-5788.2017.06.029.
[9]田寒友,邹昊,刘飞,等.运输时间和温度对生猪应激和猪肉品质的影响[J].农业工程学报,2015,31(16):284-288.DOI:10.11975/j.issn.1002-6819.2015.16.038.
[10]安志民,田美湛,季明,等五种消毒剂对畜禽产品运载车辆消毒效果的评价[J].黑龙江畜牧兽医,2013,24:104-105.DOI:10.13881/j.cnki.hljxmsy.2013.24.059.
[11]李振飞,赵勇,张学宝.不同消毒剂对畜禽运载工具消毒效果比较[C]//生态环境与畜牧业可持续发展学术研讨会暨中国畜牧兽医学会学术年会和全国畜牧兽医青年科技工作者学术研讨会会议.北京:中国畜牧兽医学会,2012:3-4.
[12]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中挥发性盐基氮的测定:GB 5009.228-2016[S].北京:中国标准出版社,2016:3-5.
[13]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品pH值的测定:GB 5009.237-2016[S].北京:中国标准出版社:2016:2-3.
[14]K N E C H T D,DUZI?SKI K,J A N K O W S K A-M?KOSA A.Pork ham and belly quality can be estimated from loin quality measurements?[J].Meat Science,2018,145:144-149.DOI:10.1016/j.meatsci.2018.06.025.
[15]冯会利,李巧莲,吴习宇.冰温结合气调贮藏对新鲜牛肉的保鲜研究[J].包装工程,2013,34(15):53-58;113.DOI:10.19554/j.cnki.1001-3563.2013.15.012.
[16]MIAO Jianyin,PENG Wendie,LIU Guo,et al.Biopreservative effect of the natural antimicrobial substance from Lactobacillus paracasei subsp.tolerans FX-6 on fresh pork during chilled storage[J].Food Control,2015,56:53-56.DOI:10.1016/j.foodcont.2015.03.013.
[17]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016:2-4.
[18]LIU Chenxing,XIAO Yingping,HU Dongwen,et al.The safety evaluation of chilled pork from online platform in China[J].Food Control,2019,96(2):244-250.DOI:10.1016/j.foodcont.2018.09.025.
[19]GALLARTJORNET L,RUSTAD T,BARAT J M,et al.Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon(Salmo salar)fillets[J].Food Chemistry,2007,103(4):1268-1281.DOI:10.1016/j.foodchem.2006.10.040.
[20]王以忠,胡春园,陈绍慧,等.冷藏车内温度场和湿度场的数值模拟研究[J].保鲜与加工,2010,10(3):26-29.DOI:10.3969/j.issn.1009-6221.2010.03.008.
[21]戴光麟,梁学利,肖致友,等.低温食品运输过程环境监测系统研究[J].机电工程,2014,31(2):191-194.DOI:10.3969/j.issn.1001-4551.2014.02.013.
[22]王晓宇.冷藏车内微环境的仿真及监测系统研究[D].天津:天津科技大学,2016:11-15.
[23]GUAN Wenqiang,XU Lixing,LIU Jingbin,et al.Influence of accurate ice temperature on quality of fresh beef during storage[J].Journal of Refrigeration,2015,36(4):103-110.
[24]LEE H,KIM M S,LEE W H,et al.Determination of the total volatile basic nitrogen(TVB-N)content in pork meat using hyperspectral fluorescence imaging[J].Sensors and Actuators B:Chemical,2018,259(4):532-539.DOI:10.1016/j.snb.2017.12.102.
[25]朱荣光,姚雪东,段宏伟,等.羊肉挥发性盐基氮的高光谱图像快速检测研究[J].光谱学与光谱分析,2016,36(3):806-810.DOI:10.3964/j.issn.1000-0593(2016)03-0806-05.
[26]CAI Jianrong,CHEN Quansheng,WAN Xinmin,et al.Determination of total volatile basic nitrogen(TVB-N)content and Warner-Bratzler shear force(WBSF)in pork using Fourier transform near infrared(FT-NIR)spectroscopy[J].Food Chemistry,2011,126(3):1354-1360.DOI:10.1016/j.foodchem.2010.11.098.
[27]LI Xin,XIA Anqi,CHEN Lijuan,et al.Effects of lairage after transport on post mortem muscle glycolysis,protein phosphorylation and lamb meat quality[J].Journal of Integrative Agriculture,2018,17(10):2336-2344.DOI:10.1016/S2095-3119(18)61922-7.
[28]JANISZEWSKI P,BORZUTA K,LISIAK D,et al.The quality of pork and the shelf life of the chosen carcass elements during storage depending on the method of carcass chilling[J].Journal of Food Processing and Preservation,2018,42(1):e13390.DOI:10.1111/jfpp.13390.
[29]李锦.易腐食品冷藏运输温度调控及优化研究[D].长沙:中南大学,2013:37-38.
[30]韩隽帆,李洪军,贺稚非.不同季节运输酱卤类低温肉制品品质变化研究[J].食品工业科技,2013,34(10):326-331.
[31]倪冬冬,韩隽帆,李洪军,等.不同运输条件对脆皮肠贮藏特性的影响[J].食品科学,2015,36(14):228-231.DOI:10.7506/spkx1002-6630-201514044.
[32]李升升,靳义超.模拟运输温度变化对牦牛肉品质及货架期的影响[J].核农学报,2018,32(8):1549-1555.