高压处理对烧鸡贮藏特性的影响
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摘要
烧鸡是我国著名的传统肉制品,它风味独特,营养丰富,深受消费者的喜爱,但在加工过程中,加热温度较低,不能达到较好的杀菌效果,又富含营养物质,适宜微生物的生长,所以贮藏时间短,多为现售。目前对烧鸡贮藏性的研究多采用保鲜剂或加热杀菌的方法,这对烧鸡的营养成分和风味有一定的影响。而高压技术作为一种非热力杀菌技术,可在不影响肉类风味和营养成分的前提下,改善肉类品质,延长保质期。本课题以烧鸡为原料,对烧鸡贮藏过程中的主要腐败微生物种类和菌相变化规律,压力和保压时间以及梯度升压处理和脉动施压处理对烧鸡贮藏过程中微生物、理化特性和感官品质的影响进行了研究。
1.对真空包装的烧鸡在4℃和20℃条件下贮藏过程中的主要腐败菌和菌相变化规律进行了研究。结果表明,烧鸡中的腐败菌主要包括芽孢菌属、乳酸菌属、微球菌属、热死环丝菌,假单胞菌属、气单胞菌属,肠杆菌科。温度对主要腐败菌菌相构成的变化影响不大,在两种贮藏条件下,乳酸菌为优势菌,假单胞菌次之,较高的温度有利于肠杆菌的增殖,葡萄球菌和热死环丝菌均有不同程度的下降。
2.对压力强度(200～600MPa)和保压时间(10～30min)对烧鸡贮藏特性的影响进行了研究。结果表明:随着压力强度的增大和保压时间的延长,微生物总数下降的数量级增大,并且在贮藏过程中的增殖速度越慢;pH值和TBA值在高压处理后均有显著的增加,而在贮藏过程中,又总体呈现下降的趋势;高压处理对烧鸡最初的感官评分并没有明显的影响,但随着贮藏时间的延长,因为微生物的变化不同,各处理组之间才有明显的区别。综合试验结果进行考虑,500MPa压力强度和20min保压时间为最优水平。
3.对梯度升压和脉动施压处理对烧鸡贮藏特性的影响进行了研究。结果表明:梯度升压处理和脉动施压处理都可以明显降低烧鸡的微生物总数,并且在整个贮藏过程中,微生物的增殖速度较连续压力处理的低,提高杀菌效果,延长贮藏时间。但两段式梯度升压和三段式梯度升压处理之间的水平相当,这可能是因为三段式梯度升压处理的第一个低压水平较低,并且保压时间较短。脉动施压的次数与杀菌效果之间并不成线性关系,一次脉动施压处理的效果明显很差,而两次和三次脉动施压处理之间的效果相当。
Roast chicken is a famous traditional meat products in China and loved by consumers because of its special flavor and rich nutrition. But its shelf life was very short because the heating temperature was very low so that the sterilization effects was very bad and it was riched of nutritents, which was suitable for growth of microorganism. Nowadays, the methods of studying storage property of roast chicken were using preservatives or heating, but it could influence nutrients and flavor of roast chicken. High pressure processing is a kind of non-heated sterilization technology, and could improve meat properties and extend shelf life without destroying meat nutrition and flavor. In this thesis, using roast chicken as material, major spoilage microorganisms and changes of microflora during storage, effects of high pressure level, dwell time, gradient oscillatory high pressure treatments and pulsed high presssure treatments on microorganism, physical-chemical properties and sensory quality of roast chicken.
1. Major spoilage microorganisms and changes of microflora components of roast chicken during storage of 4℃and 20℃conditions were studied. Results showed that spoilage microorganisms mainly included Bacillus, Lactic acid bacteria, Micrococcus, Brochothrix thermosphacta, Pseudomonas, Aeromonas, Enterobacteriaceae. Storage temperature had no significant effect on microflra component when roast chicken were stored at 4℃or 20℃, Lactic acid bacteria was the main spoilage bacteria during the whole storage, next was Pseudomonas, Enterobacteriaceae prefers higher temperature, but Staphylococcus and Brochothrix thermosphacta decreased.
2. Effects of high pressure level(200～600MPa) and dwell time(10～30min) on preservative properties of roast chicken were studied. Results showed that with pressure level higher and dwell time longer, decreased magnitudes of total bacterial count and lactic acid bacterial larger, and during storage the rate of multiplication lower; the pH value and TBA value were increased after high pressure treatmnets and decreased during storage with increased high pressure level and dwell time. There were not significant effects on sensory qualities of roast chicken after high pressure, but during storage, there were significant differentces among treatments because growth rates of microorganisms were different. Comprehensively considered based on whole results, 500MPa and 20min were optimal levels.
3. Effects of gradient oscillatory high pressure treatments and pulsed high pressure treatments on preservative properties roast chicken during storage were studied. Results showed that total bacterial counts and lactic acid bacterial counts were significantly decreased after gradient oscillatory high pressure treatments and pulsed high pressure treatments, and during the whole storage, the rate of microorganism multiplication were lower than continious high pressure, so they could enhance sterilization effects and prolong the shelf-life time. But the results were equipvalent between two staged and threee staged gradient oscillatory, it maybe because the first lower high pressure level was lower and dwell time was shorter of three staged gradient oscillatory high pressure treatment; there was not linear relationship between plused times and sterilization affects, the results of one time pulsed high pressure was very bad, they were equipvalent between two times and three times pulsed high pressure treatments.
1.对真空包装的烧鸡在4℃和20℃条件下贮藏过程中的主要腐败菌和菌相变化规律进行了研究。结果表明,烧鸡中的腐败菌主要包括芽孢菌属、乳酸菌属、微球菌属、热死环丝菌,假单胞菌属、气单胞菌属,肠杆菌科。温度对主要腐败菌菌相构成的变化影响不大,在两种贮藏条件下,乳酸菌为优势菌,假单胞菌次之,较高的温度有利于肠杆菌的增殖,葡萄球菌和热死环丝菌均有不同程度的下降。
2.对压力强度(200～600MPa)和保压时间(10～30min)对烧鸡贮藏特性的影响进行了研究。结果表明:随着压力强度的增大和保压时间的延长,微生物总数下降的数量级增大,并且在贮藏过程中的增殖速度越慢;pH值和TBA值在高压处理后均有显著的增加,而在贮藏过程中,又总体呈现下降的趋势;高压处理对烧鸡最初的感官评分并没有明显的影响,但随着贮藏时间的延长,因为微生物的变化不同,各处理组之间才有明显的区别。综合试验结果进行考虑,500MPa压力强度和20min保压时间为最优水平。
3.对梯度升压和脉动施压处理对烧鸡贮藏特性的影响进行了研究。结果表明:梯度升压处理和脉动施压处理都可以明显降低烧鸡的微生物总数,并且在整个贮藏过程中,微生物的增殖速度较连续压力处理的低,提高杀菌效果,延长贮藏时间。但两段式梯度升压和三段式梯度升压处理之间的水平相当,这可能是因为三段式梯度升压处理的第一个低压水平较低,并且保压时间较短。脉动施压的次数与杀菌效果之间并不成线性关系,一次脉动施压处理的效果明显很差,而两次和三次脉动施压处理之间的效果相当。
Roast chicken is a famous traditional meat products in China and loved by consumers because of its special flavor and rich nutrition. But its shelf life was very short because the heating temperature was very low so that the sterilization effects was very bad and it was riched of nutritents, which was suitable for growth of microorganism. Nowadays, the methods of studying storage property of roast chicken were using preservatives or heating, but it could influence nutrients and flavor of roast chicken. High pressure processing is a kind of non-heated sterilization technology, and could improve meat properties and extend shelf life without destroying meat nutrition and flavor. In this thesis, using roast chicken as material, major spoilage microorganisms and changes of microflora during storage, effects of high pressure level, dwell time, gradient oscillatory high pressure treatments and pulsed high presssure treatments on microorganism, physical-chemical properties and sensory quality of roast chicken.
1. Major spoilage microorganisms and changes of microflora components of roast chicken during storage of 4℃and 20℃conditions were studied. Results showed that spoilage microorganisms mainly included Bacillus, Lactic acid bacteria, Micrococcus, Brochothrix thermosphacta, Pseudomonas, Aeromonas, Enterobacteriaceae. Storage temperature had no significant effect on microflra component when roast chicken were stored at 4℃or 20℃, Lactic acid bacteria was the main spoilage bacteria during the whole storage, next was Pseudomonas, Enterobacteriaceae prefers higher temperature, but Staphylococcus and Brochothrix thermosphacta decreased.
2. Effects of high pressure level(200～600MPa) and dwell time(10～30min) on preservative properties of roast chicken were studied. Results showed that with pressure level higher and dwell time longer, decreased magnitudes of total bacterial count and lactic acid bacterial larger, and during storage the rate of multiplication lower; the pH value and TBA value were increased after high pressure treatmnets and decreased during storage with increased high pressure level and dwell time. There were not significant effects on sensory qualities of roast chicken after high pressure, but during storage, there were significant differentces among treatments because growth rates of microorganisms were different. Comprehensively considered based on whole results, 500MPa and 20min were optimal levels.
3. Effects of gradient oscillatory high pressure treatments and pulsed high pressure treatments on preservative properties roast chicken during storage were studied. Results showed that total bacterial counts and lactic acid bacterial counts were significantly decreased after gradient oscillatory high pressure treatments and pulsed high pressure treatments, and during the whole storage, the rate of microorganism multiplication were lower than continious high pressure, so they could enhance sterilization effects and prolong the shelf-life time. But the results were equipvalent between two staged and threee staged gradient oscillatory, it maybe because the first lower high pressure level was lower and dwell time was shorter of three staged gradient oscillatory high pressure treatment; there was not linear relationship between plused times and sterilization affects, the results of one time pulsed high pressure was very bad, they were equipvalent between two times and three times pulsed high pressure treatments.
引文
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