The research of the supercritical carbon dioxide sterilization technology optimization and it's influence on the edible quality of fresh beef
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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。Abstract: To investigate the effect of supercritical carbon dioxide( SC- CO_2) treatment on sterilization and the edible quality of meat.The sterilization effects of pressure,temperature and time was examined,based on which sterilization condition was optimized by orthogonal method,meanwhile the edible quality indicators was compared before and after the sterilization treatment of fresh beef. The experimental results showed that sterilization temperature 50 ℃,sterilized pressure 14 MPa,sterilization time 10 min respectively was the optimal condition for fresh- beef sterilization effect based on which the sterilization rate was 99%.Under the best sterilization conditions,the p H and myofibrillar protein content of fresh beef were observed a decrease with no significance.Whlie sarcoplasmic protein content were reduced significantly( p < 0.05). The fresh beef showed significantly increasing trends in b*value and L*value,while significantly decreasing trends were observed in a*value,cooking loss and shear force( p < 0.05). In conclusion,the sterilization effect of supercritical CO2 treatment on fresh beef is significant,which is conducive to improving the edible quality of fresh beef.
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Keywords:
- supercritical carbon dioxide /
- fresh beef /
- sterilization /
- quality /
- orthogonal test
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