延长软包装熏味鸭翅保质期的方法研究
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摘要
熏味鸭翅制品营养丰富、风味独特,为百姓所喜爱。然而该类产品存在易污染,保质期短,传统高温、高压处理对肉质破坏严重等不足。为此,通过分析熏味鸭翅产品的理化性质及贮藏特性,分离鉴定经巴氏杀菌处理的产品中残留的芽孢杆菌;然后结合栅栏技术,研究延长软包装熏味鸭翅保质期的方法。结果显示:熏味鸭翅于复合保藏剂(0.1%Nisin、0.3%茶多酚和1.0%柠檬酸)中浸泡5 min,经75℃干燥15 min后进行铝箔真空包装,于95℃水浴杀菌30 min或8~10 kGy剂量辐照处理,产品的保质期可达到3个月以上。结论:本文建立的复合保藏剂结合后杀菌处理,可显著延长软包装熏味鸭翅产品的保质期。
Smoked duck wings have become one of the most favorite foods of the people,with its rich nutrition,unique flavor.However,this product is susceptible to microbial contamination,leading to the result of a shorter date of minimum durability.Although the traditional preservation technology which contains the technology of high temperature and pressure,the damage of the meat quality is severely serious.In this study,we analyzed the basic properties and preservation characteristics of the product,and we isolated and identified the pasteurized residues of bacillus.Then we completed the research on the extension of shelf life for the flexible packaging smoked duck wings,combined with the principle of fence technology.The experiments show that smoked duck wings should need an antiseptic preservative(0.1% Nisin,0.3% tea polyphenols and 1.0% citric acid) soaked 5 min,put it into the drier in 75 ℃/15 min,with foil wrapper and then sterilizing in a 95 ℃ water bath for 30 min or treatment of 8-10 kGy irradiation dose,can the date of minimum durability of the product be up to 3 months.The results showed that this paper established the composite preservatives combined with sterilization can prolong obviously the shelf life of flexible packaging smoked duck wings.
Smoked duck wings have become one of the most favorite foods of the people,with its rich nutrition,unique flavor.However,this product is susceptible to microbial contamination,leading to the result of a shorter date of minimum durability.Although the traditional preservation technology which contains the technology of high temperature and pressure,the damage of the meat quality is severely serious.In this study,we analyzed the basic properties and preservation characteristics of the product,and we isolated and identified the pasteurized residues of bacillus.Then we completed the research on the extension of shelf life for the flexible packaging smoked duck wings,combined with the principle of fence technology.The experiments show that smoked duck wings should need an antiseptic preservative(0.1% Nisin,0.3% tea polyphenols and 1.0% citric acid) soaked 5 min,put it into the drier in 75 ℃/15 min,with foil wrapper and then sterilizing in a 95 ℃ water bath for 30 min or treatment of 8-10 kGy irradiation dose,can the date of minimum durability of the product be up to 3 months.The results showed that this paper established the composite preservatives combined with sterilization can prolong obviously the shelf life of flexible packaging smoked duck wings.
引文
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[2]王宝维,韩海娜.我国水禽产品加工现状与发展趋势[C]//第五届中国水禽发展大会会刊.青岛:青岛农业大学食品科学与工程学院,2013:39-44.
[3]ECONOMOU T,POURNIS N,NTZIMANI A,et al.Nisin-EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life[J].Food Chemistry,2009,4(114):1470-1476.
[4]QIN YY,YANG JY,LU HB,et al.Effects of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties[J].International Journal of Biological Macromolecules,2013,61:312-316.
[5]PEREIRA RN,VICENTE AA.Environmental impact of novel thermal and non-thermal technologies in food processing[J].Food Research International,2010,7(43):1936-1943.
[6]慕鸿雁,任庆存.不同杀菌方式对烟熏火腿保质期的影响[J].食品工业科技,2010(8):94-97.
[7]刘国红,林营志,刘波,等.芽孢杆菌菌体浓度的快速检测方法研究[J].中国农学通报,2012,28(24):213-217.
[8]中国国家标准化管理委员会.GB 2760-2011食品安全国家标准食品添加剂使用标准[S].北京:中国标准出版社,2011.
[9]AOAC.Official methods of analysis[S].Gaithersburg,MD:Association of official analytical chemists,2005.
[10]中国国家标准化管理委员会.GB/T 9695.15-2008肉与肉制品水分含量的测定[S].北京:中国标准出版社,2008.
[11]中国国家标准化管理委员会.GB 4789.02-2010食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2010.
[12]中国国家标准化管理委员会.GB 2726-2005熟肉制品卫生标准[S].北京:中国标准出版社,2005.
[13]刘国庆,张黎利,宗凯,等.冷鲜猪肉货架期品质测定及主要致腐微生物预报[J].食品科学,2009,30(18):394-399.
[14]张华,李纯.根据肉的颜色变化机理采取保色措施[J].肉类研究,2002(2):31-32.
[15]沈月新.食品保鲜贮藏手册[M].上海:上海科学技术出版社,2006:21-22.
[16]陈彦长,罗袆.辐照食品与放射性污染食品[M].北京:中国质检出版社,2012:4-26.