超临界CO2处理对鲜牛肉灭菌效果及食用品质的影响

罗亚兰 张玉斌 余群力 韩玲 祝远魁 朱跃明

罗亚兰, 张玉斌, 余群力, 韩玲, 祝远魁, 朱跃明. 超临界CO2处理对鲜牛肉灭菌效果及食用品质的影响[J]. 食品工业科技, 2017, (04): 236-241. doi: 10.13386/j.issn1002-0306.2017.04.036
引用本文: 罗亚兰, 张玉斌, 余群力, 韩玲, 祝远魁, 朱跃明. 超临界CO2处理对鲜牛肉灭菌效果及食用品质的影响[J]. 食品工业科技, 2017, (04): 236-241. doi: 10.13386/j.issn1002-0306.2017.04.036
LUO Ya- lan, ZHANG Yu-bin, YU Qun-li, HAN Ling, ZHU Yuan-kui, ZHU Yue-ming. The research of the supercritical carbon dioxide sterilization technology optimization and it's influence on the edible quality of fresh beef[J]. Science and Technology of Food Industry, 2017, (04): 236-241. doi: 10.13386/j.issn1002-0306.2017.04.036
Citation: LUO Ya- lan, ZHANG Yu-bin, YU Qun-li, HAN Ling, ZHU Yuan-kui, ZHU Yue-ming. The research of the supercritical carbon dioxide sterilization technology optimization and it's influence on the edible quality of fresh beef[J]. Science and Technology of Food Industry, 2017, (04): 236-241. doi: 10.13386/j.issn1002-0306.2017.04.036

超临界CO2处理对鲜牛肉灭菌效果及食用品质的影响

doi: 10.13386/j.issn1002-0306.2017.04.036
基金项目: 

国家现代农业肉牛牦牛产业技术体系资助项目(CARS-38); 甘肃省农业生物技术研究与用开发项目(GNSW-2015-16); 甘肃省自然科学基金项目(1506RJZA010);

详细信息
    作者简介:

    罗亚兰(1990-),女,硕士研究生,研究方向:食品科学,E-mail:81459705@qq.com。;

    张玉斌(1979-),男,硕士,副教授,研究方向:畜产品加工,E-mail:58229914@qq.com。;

    余群力(1962-),男,教授,主要从事畜产品加工方面的研究,E-mail:yuqunlihl@163.com。;

  • 中图分类号: TS251.52

The research of the supercritical carbon dioxide sterilization technology optimization and it's influence on the edible quality of fresh beef

  • 摘要: 为研究超临界CO2处理对鲜牛肉灭菌效果及食用品质影响,本实验考察了压强、温度和时间等因素对鲜牛肉灭菌效果影响,采用正交法优化灭菌条件,并比较灭菌处理前后鲜牛肉食用品质指标。结果表明,在灭菌温度50℃、灭菌压强14 MPa、灭菌时间10 min时鲜牛肉灭菌效果最优,灭菌率可达99%。此时鲜牛肉p H、肌纤维蛋白含量和硬度等指标轻微下降但差异不显著,肌浆蛋白含量显著下降(p<0.05);肉色变化显著,红度值a*较处理前低,而黄度值b*和亮度值L*均较处理前高(p<0.05);蒸煮损失和剪切力均较处理前显著降低(p<0.05)。因此,超临界CO2处理对鲜牛肉灭菌效果显著,有利于提高牛肉的食用品质。 
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  • 收稿日期:  2016-07-20

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