王凯丽+李向月+陈锐颖+党晓燕+朱迎春

摘 要：为延长猪肉货架期，提高其食用安全品质，将新鲜猪肉分别用2%乙酸钠和2%乙酸钠+5.6%桂皮提取液（均为质量分数）浸渍后托盘包装，于-3 ℃的冷库中微冻贮存，考察保鲜剂对微冻猪肉感官品质、微生物品质和理化品质的影响。结果表明：猪肉经2%乙酸钠浸渍后可以延缓微生物的生长繁殖，抑制蛋白质分解和脂肪氧化，较好地维持猪肉的品质特性，而乙酸钠与桂皮提取液协同作用的保鲜效果更佳。通过理化、微生物及感官品质指标的综合评价，2 种处理均能够在一定时间内较好地保持猪肉的新鲜度，延缓腐败变质的发生，猪肉样品的货架期分别为2%乙酸钠处理组28 d、乙酸钠+桂皮提取液处理组36 d（无菌蒸馏水处理的空白组小于20 d）。

關键词：桂皮提取液；微冻猪肉；乙酸钠；协同；保鲜效果

Abstract： The purpose of the present research was to extend the shelf life and improve the quality and safety of pork. After dipping treatments with 2% sodium acetate alone or in conjunction with 5.6% cinnamon extract， fresh pork samples were tray packaged and then stored under superchilling conditions （at ?3 ℃） with the aim of addressing the effect of preservatives on the sensory， microbiological and physicochemical qualities of partially frozen pork. The results showed that 2% sodium acetate could effectively delay the microbial growth， suppress protein breakdown and lipid oxidation and significantly retain the quality characteristics of pork. A better effect was observed when it was used in combination with cinnamon extract. Both treatments could better maintain the freshness of superchilled pork for a certain period and retard the quality deterioration as evaluated through measurement of sensory， microbiological and physicochemical qualities. The shelf life of pork samples was 28 and 36 days for the single and combined treatments， respectively compared to less than 20 days for the blank treatment with sterile distilled water.

Key words： cinnamon extract； pork under super-chilling storage； sodium acetate； coordination； preservation effect

DOI：10.7506/rlyj1001-8123-201705006

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2017）05-0027-06

http：//www.rlyj.pub

微冻贮藏是指生物体在冻结点以下1～2 ℃内的轻度冷冻贮藏[1-4]。在微冻条件下，微生物细胞内的水分会部分冻结，影响其生物化学反应，从而抑制微生物的生长繁殖，因此微冻贮藏能够起到维持食品鲜度、延长食品保质期的作用。微冻贮藏既在一定程度上避免了冷冻对细胞组织结构的过分破坏，减少了汁液和风味物质的损失，又克服了冷藏保鲜期短的缺点[5]。目前，微冻技术所涉及的畜禽产品种类主要有猪肉、牛肉、鸡肉及鸭肉等。Duun等[6]将真空包装的猪排分别贮藏在-2 ℃微冻和3.5 ℃冷藏条件下，并对它们的货架期进行了比较。……