文章摘要
钱婧,王冶,章建浩,侯亚男,孟婧怡,严文静.低温等离子体冷杀菌对血红蛋白诱导猪肉脂质氧化的影响[J].包装工程,2020,41(19):1-7.
QIAN Jing,WANG Ye,ZHANG Jian-hao,HOU Ya-nan,MENG Jing-yi,YAN Wen-jing.Effect of Cold Plasma Sterilization on Hemoglobin-induced Lipid Oxidation of Fresh Pork[J].Packaging Engineering,2020,41(19):1-7.
低温等离子体冷杀菌对血红蛋白诱导猪肉脂质氧化的影响
Effect of Cold Plasma Sterilization on Hemoglobin-induced Lipid Oxidation of Fresh Pork
投稿时间:2020-07-15  修订日期:2020-10-10
DOI:10.19554/j.cnki.1001-3563.2020.19.001
中文关键词: 低温等离子体  生鲜猪肉  杀菌  脂质氧化  血红蛋白  漂洗模型
英文关键词: low temperature plasma  fresh pork  sterilization  lipid oxidation  hemoglobin  rinsed model
基金项目:十三五国家重点研发计划(2018YFD0700802);2018江苏省农业创新资金项目(CX (18) 3041);南京市科技计划(201805038)
作者单位
钱婧 1.南京农业大学 食品科技学院南京 2100952.新希望六和股份有限公司北京 100000 
王冶 2.新希望六和股份有限公司北京 100000 
章建浩 1.南京农业大学 食品科技学院南京 210095 
侯亚男 2.新希望六和股份有限公司北京 100000 
孟婧怡 1.南京农业大学 食品科技学院南京 210095 
严文静 1.南京农业大学 食品科技学院南京 210095 
摘要点击次数:
全文下载次数:
中文摘要:
      目的 研究低温等离子体冷杀菌技术对血红蛋白(Hb)诱导模型脂质氧化的影响,为在杀菌与品质间保持最大平衡提供理论基础。方法 采用介质阻挡放电等离子体,以生鲜猪肉为实验材料,研究不同处理电压和时间对猪肉菌落总数及脂质氧化的影响。通过漂洗猪肉模型,进一步探讨等离子体与Hb的协同作用对模型脂质氧化的影响。结果 等离子体冷杀菌技术对生鲜猪肉的杀菌率可达94.50%,对猪肉的脂质氧化不会造成显著影响。形成的活性氧物质会促使Hb中血红素的铁离子被氧化,且等离子体处理会造成体系pH值的降低,导致Hb的亲氧能力降低,进而显著加快体系脂质氧化速率。结论 当等离子体应用于生鲜畜肉的杀菌时,应尽量减少胴体的血液残留,从源头上减少等离子体对肉品脂质氧化的影响。
英文摘要:
      The work aims to investigate the effect of cold plasma sterilization on the hemoglobin (Hb)-induced lipid oxidation in the rinsed pork model, so as to provide a theoretical basis for maintaining the maximum balance between sterilization and meat qualities. With fresh pork as experimental materials, dielectric barrier discharge (DBD) plasma was employed to evaluate the effect of various voltages and treatment time on the total number of colonies and lipid oxidation in pork. By the rinsed model, the synergy effect of plasma and Hb on the lipid oxidation of the model was further explored. The sterilization rate of fresh pork after plasma treatment reached 94.50%, without causing significant effect on the lipid oxidation of pork. The reactive oxygen species in plasma promoted the oxidation of the heme iron ions in Hb, and plasma treatment led to decrease of the pH in the system, resulting in a decrease in the aerobic capacity of Hb and significantly accelerating the lipid oxidation rate of the system. In general, when plasma is applied to the sterilization of fresh meat, the blood residue of carcass should be reduced as much as possible, and the effect of plasma on the oxidation of meat lipids should be reduced from the source.
查看全文   查看/发表评论  下载PDF阅读器
关闭

关于我们 | 联系我们 | 投诉建议 | 隐私保护 | 用户协议

您是第22495282位访问者    渝ICP备15012534号-2

版权所有:《包装工程》编辑部 2014 All Rights Reserved

邮编:400039 电话:023-68795652 Email: designartj@126.com

    

渝公网安备 50010702501716号