食品工业科技Issue(2)：80-84,5.
超高压技术在酱牛肉保鲜中的应用
Application of high pressure processing in fresh-keeping of spiced beef
摘要
Abstract
The objective was to determine if high pressure processing （HPP）was a valid preservation method in meats＇ fresh-keeping. Sliced of vacuum-packed spiced beef was subjected to high pressure treatments at 6OOMPa for 5,10,15min at 20℃ and heat treated（HT） at 85-90℃ for lOmin,then stored at 4℃.Counts of aerobic mesophiles,lactic acid bacteria were determined at 0,2,4,6,8 weeks after treatment,respectively.In addition,pH, color,TBARS,as well as TVB-N were performed at the same time on the treated and un-treated（UT） slices.tt was found that HPP caused a degree of microbiological inactivation and inhibited the growth of them in the storage.The aerobic mesophiles subjected to HPP for 5rain and tO, 15min were higher than 80000cfu/g at 4, 6 weeks, respectively.Both the spiced beef after HPP and HT had higher TBARS.The pH of pressured spiced beef increased a tittle,and the value of HT beef significantly decreased at the end of the storage.in a word,HPP could be used in fresh-keeping and extending the shelf life of vacuum-packed spiced beef.关键词
超高压/酱牛肉/保鲜Key words
high pressure processing/spiced beef/fresh-keeping分类
轻工纺织引用本文复制引用
朱晓红,姚中峰,贾琛,李兴民..超高压技术在酱牛肉保鲜中的应用[J].食品工业科技,2012,(2):80-84,5.基金项目
农业部公益性行业（农业）科研专项（200903012）. （）
