气调包装协同低温等离子体杀菌对狮子头保鲜效果的影响

为探究气调包装协同低温等离子体处理对狮子头品质及货架期的影响,本研究设置对照组(普通彩袋包装)、气调包装组(40%CO₂+60%N₂)以及气调包装协同不同处理时间的低温等离子体组(MAP-3 min、MAP-6 min、MAP-9 min),通过菌落总数、挥发性盐基氮(TVB-N)、硫代巴比妥酸反应物(TBARS)、感官评定及挥发性有机化合物等指标综合评价狮子头的贮藏品质。结果表明,气调包装协同低温等离子体处理使狮子头的初始微生物数量降低0.70~1.56 log CFU·g^-1,能有效减缓狮子头贮藏过程中TVB-N值的增加及脂质氧化。经低温等离子体处理后的新鲜狮子头中庚醇、1-己醇、1-丙醇、2-癸酮及壬酸等挥发性有机化合物增加。2-己酮、2-丁酮、苯乙烯、2-甲基吡嗪及八甲基三硅氧烷等挥发性有机化合物可能是狮子头腐败气味的主要成分。与对照组及其他处理组相比,MAP-6 min和MAP-9 min处理均可将狮子头货架期延长7 d,MAP-6 min和MAP-9 min 2组狮子头在贮藏7 d后微生物及TVB-N、TBARS等品质指标无显著差异。综合各项指标及能源成本,40%CO₂+60%N₂气调包装协同低温等离子体处理6 min可以在显著抑制微生物生长的同时保持狮子头的品质,将产品货架期延长至14 d。本研究结果为中式调理类肉丸制品新型保鲜技术的发展提供了理论参考。

Effect of Modified Atmosphere Packaging-Cold Plasma Sterilization on the Preservation of Meatballs

To explore the effect of MAP combined with cold plasma treatment on the quality and shelf life of meatballs, the control group (plastic bag), MAP group (40%CO₂+60%N₂), and MAP (40%CO₂+60%N₂) combined with different cold plasma treatments time groups (MAP-3 min group, MAP-6 min group and MAP-9 min group, respectively) were set up. The effect of MAP combined with different cold plasma treatment on the preservation of meatballs was analyzed through sensory evaluation, total viable counts, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) and volatile organic compounds (VOCs) and other indicators. Results showed that under the coordinated treatment of MAP and cold plasma, the initial microorganism of meatballs was significantly reduced by 0.70~1.56 log CFU·g^-1 and the increase of TVB-N value and lipid oxidation of meatballs during storage were effectively slowed down. GC-IMS results showed that on the 0d after plasma treatment, the amount of volatile organic compounds such as heptanol, 1-hexanol, 1-propanol, 2-decanone and normal compounds increased, which may be related to lipid oxidation. The volatile organic compounds, such as 2-hexanone, 2-butanone, limonene, styrene, 2-methyl-pyrazine and octamethytrisiloxane, increased significantly in the spoilage of meatballs, which may be the main components of spoilage odor of meatballs. Compared with the control group and other treatment, both MAP-6 min and MAP-9 min treatments could prolong the shelf life of maetballs by 7 d, and there were no significant differences in microorganism, TVB-N, TBARS and other quality indicators between MAP-6 min and MAP-9 min groups during storage. Based on various indicators and energy costs, MAP combined with cold plasma treatment for 6 min could significantly inhibit the growth of microorganisms while maintaining the quality of meatballs, and extending the shelf life to 14 d, which provides a technique support for the development of new fresh-keeping technology of Chinese prepared meatball products.