食品科学2026，Vol.47Issue(1)：269-282,14.DOI:10.7506/spkx1002-6630-20250729-226
刺梨浓缩汁超高压腌制对预制红烧肉货架期品质的影响
Effect of Ultra-high Pressure Marination with Rosa roxburghii Juice Concentrate on the Shelf-Life Quality of Pre-cooked Braised Pork
摘要
Abstract
To address the deterioration of flavor and nutritional quality in pre-cooked braised pork caused by microbial proliferation and oxidative degradation during storage,this study investigated the effect of ultra-high pressure marination with Rosa roxburghii juice concentrate on pork quality improvement during refrigerated(at 4℃for up to 21 days)and frozen storage(at –20℃for up to 120 days),and evaluate the feasibility of applying this technology to pre-cooked braised pork production.Compared with the untreated control group,ultra-high pressure marination with R.roxburghii juice concentrate significantly reduced the total viable count and thiobarbituric acid reactive substances(TBARS)value,delayed protein carbonylation,and maintained textural properties in pre-cooked braised pork during storage.Analysis of volatile flavor components by gas chromatography-mass spectrometry(GC-MS)revealed that this treatment effectively inhibited the accumulation of acidic and rancid off-odor compounds,resulting in a 57.12%reduction in the odor activity value of 3-methylbutanoic acid.The results indicated that ultra-high pressure marination(at 400 MPa for 4 min)with R.roxburghii juice concentrate(5.0 g/kg of seasoned pork)effectively enhanced the flavor and nutritional quality of pre-cooked braised pork,providing an innovative processing approach for the quality improvement of prepared meat products.关键词
刺梨浓缩汁/超高压处理/预制红烧肉/氧化/风味Key words
Rosa roxburghii concentrate/high-pressure processing/pre-cooked braised pork/oxidation/flavor分类
轻工纺织引用本文复制引用
梁端,李培源,赵阳,吴继红,劳菲,廖小军..刺梨浓缩汁超高压腌制对预制红烧肉货架期品质的影响[J].食品科学,2026,47(1):269-282,14.基金项目
四川成都中农大现代农业产业研究院建设省市农业补助专项 （）
山东省重点研发计划项目(2022TZXD0020) （2022TZXD0020）
中国农业大学2115人才工程项目 （）
