高压脉冲电场对调理牛肉杀菌效果的研究

为了探究高压脉冲电场(PEF)对调理牛肉的杀菌效果,以调理牛肉为研究对象,微生物致死率为主要指标,在单因素试验的基础上,通过响应面法优化了PEF处理调理牛肉的参数,并对比分析了PEF处理前后调理牛肉的感官品质、色度、蒸煮损失率及剪切力。结果表明,调理牛肉的PEF处理最佳参数为:脉冲频率30.5 kHz、占空比2.3%、处理时间7 min、电场强度45 kV·cm^-1,此条件下PEF对调理牛肉中微生物致死率达到了87.33%(R²=0.986,Radj2=0.972),调理牛肉的货架期延长了2 d,且其感官品质无显著降低。本研究结果为PEF在调理肉制品的杀菌保藏中的应用提供了参考。

Sterilizing Effect of High-voltage Pulsed Electric Fields on Prepared Beef

In order to investigate the sterilizing effect of pulsed electric fields(PEF) on the prepared beef, the prepared beef was taken as the research object, microbial lethality was taken as the main indicator, based on single factor tests, the parameters of beef treated with PEF were optimized using response surface method, and the sensory quality, color, cooking loss rate and shear force before and after PEF treatment were analyzed. The result showed that the optimal parameters of PEF were: impulse frequency 30.5 kHz, duty cycle 2.3%, treatment time 7 min, and electric field strength 45 kV·cm^-1. Under this condition, the rate of microbial lethality reached 87.33%(R²=0.986,Radj2=0.972), the shelf life was prolonged for another 2 d, and there was no significant negative impact on the sensory quality. The results of this study provide a reference for the application of PEF in the sterilization and preservation of prepared meat products.