超高压处理对低盐牛肉乳化肠品质的影响

为探究超高压(UHP)处理对低盐牛肉乳化肠品质的影响,本试验以低盐牛肉乳化香肠(食盐添加量1.4%)为研究对象,以未经UHP处理的C1组(食盐添加量2.8%)和C2组(食盐添加量1.4%)为对照,比较了不同压力(100、200、300、400 MPa)对低盐牛肉乳化肠感官品质、理化指标和微生物指标的影响。结果表明,UHP处理降低了处理组乳化肠的菌落总数(TVC)和挥发性盐基氮(TVB-N)值,当压力≥200 MPa时,乳化肠的TVC和TVB-N值均显著低于C1和C2组(P<0.05);随着压力的增大,蒸煮损失先减小后增大,100和200 MPa处理组乳化肠蒸煮损失最低,分别为3.00%和3.97%,且均显著低于C2组(P<0.05);与C2组相比,UHP处理使低盐乳化肠的硬度、弹性、咀嚼性、内聚性都有所增加,并提高了产品的咸味分数,对多汁性、总体风味及总体可接受性具有改善作用;UHP处理促进了脂质氧化,当压力为300 MPa时,硫代巴比妥酸反应产物(TBARS)值最高;亚硝酸盐含量不受UHP处理的影响,且符合肉制品亚硝酸盐残留量要求。综上,UHP处理能够改善低盐牛肉乳化香肠的品质特性,这为低盐肉制品的开发提供了技术支持和理论依据。

Effect of Ultra-High Pressure Treatment on the Quality of Low-Salt Emulsified Beef Sausage

In order to investigate the effects of ultra-high pressure treatment(UHP) on the quality of low-salt emulsified beef sausage was investigated in this study. Low-salt emulsified beef sausage (salt content 1.4%) was used as the research object, and C1 group (salt content 2.8%) and C2 group (salt content 1.4%) without UHP were as the control. The effect of different ultra-high pressure (UHP, 100, 200, 300, 400 MPa) on the sensory quality, physical and chemical indexes and microbial indexes of low-salt emulsified sausage was studied. The results show that UHP reduced the total viable counts (TVC) and total volatile basic nitrogen (TVB-N) values, which were significantly lower than those of C1 and C2 groups when the pressure was ≥200 MPa (P<0.05). The cooking loss first decreased and then increased with the increase of pressure. The cooking loss under 100 and 200 MPa was the lowest with 3.00% and 3.97%, respectively, which were both significantly lower than C2 group (P<0.05). The hardness, springiness, chewiness and cohesiveness of low-salt emulsified sausage increased after UHP treatment compared with group C2, and UHP treatment also increased the saltiness score of the product, and improved the juiciness, overall flavor and overall acceptability. UHP promoted lipid oxidation and the value of thiobarbituric acid reactive substances (TBARS) was the highest when the pressure was 300 MPa, The nitrite content was not affected by UHP and consistent with the requirement of nitrite residue in meat products. This study showed that UHP could improve the quality characteristics of low-salt emulsified beef sausages. This study provides technical support and theoretical basis for the development of low-salt meat products.