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MEAT RESEARCH
2016,30
(7)
6-10
高温杀菌时间对烤全羊肉贮藏期品质的影响
作 者：
郭晓峰;王子荣;郭守立;魏健;李德华
单 位：
新疆农业大学食品科学与药学学院;新疆农业大学动物科学学院
关键词：
烤全羊肉;高温杀菌;感官品质;贮藏期;铝箔袋
摘 要：
对铝箔袋真空包装烤全羊肉分别进行121℃高温杀菌(10、15、20、25 min),以常温处理的真空包装烤全羊肉为对照组。研究不同杀菌时间对烤全羊肉在贮藏过程中菌落总数、酸价、pH值、挥发性盐基氮(total volatile base-nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric acid,TBA)、硬度、感官评分等质量指标和感官品质的影响。结果表明:经121℃高温杀菌20 min处理的烤全羊肉在40 d贮藏期内各项理化指标和卫生指标显著优于对照组和其他处理组,其中菌落总数和TVB-N指标增加缓慢,酸度、pH值、TBA、硬度等指标趋于稳定,感官品质最接近新鲜烤全羊肉。
译 名：
Effect of High Temperature Sterilization Time on the Quality of Roast Whole Lamb during Storage
作 者：
GUO Xiaofeng;WANG Zirong;GUO Shouli;WEI Jian;LI Dehua;College of Food Science and Pharmacy Science, Xinjiang Agricultural University;College of Animal Science, Xinjiang Agricultural University;
关键词：
roast whole lamb;;high temperature sterilization;;sensory quality;;storage period;;aluminum foil
摘 要：
Roast whole lamb vacuum packaged in aluminum foil was subjected to high-temperature treatment at 121 ℃ for 10, 15, 20 and 25 min, respectively in comparison with normal temperature group to address the effect of sterilization time on total microbial count(TMC), acid value, pH, total volatile base-nitrogen(TVB-N) value, thiobarbituric acid(TBA) value, hardness, and sensory evaluation of roast whole lamb during subsequent storage at 0–4 ℃. During 40 days of storage, 20 min sterilization showed significant superiority over the control and other treatments in terms of physicochemical and microbial quality. Moreover, TMC and TVB-N values tended to rise slowly, and pH, TBA value and hardness remained stable. Its sensory quality was the closest to fresh roast whole lamb.
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高温杀菌时间对烤全羊肉贮藏期品质的影响简 [郭晓峰, 王子荣, 郭守立, 魏健, 李德华] 肉类研究 2016 (7) 6-10
