| 魏鑫钰 1,2，郭嘉明 2，吕恩利 2，向 蓉 3，赵俊宏 1，刘志昌 4，李 斌 1.超声波雾化加湿技术对猪肉冷藏销售品质影响研究[J].广东农业科学,2023,50(5):132-140 |
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超声波雾化加湿技术对猪肉冷藏销售品质影响研究 |
| Effects of Ultrasonic Atomizing Humidification Technology on the Shelf Quality of Refrigerated Pork |
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| DOI：10.16768/j.issn.1004-874X.2023.05.015 |
| 中文关键词: 猪肉 品质 冷藏陈列柜 超声波雾化 加湿 温度 相对湿度 |
| 英文关键词: pork quality refrigerated display cabinet ultrasonic atomization humidification temperature relative humidity |
| 基金项目:广东省农业科学院协同创新中心项目（XTXM202201，XT202203）；广东省农业科学院创新基金项目（202202）；广东省农业科学院科技人才引进专项（R2019YJ-YB3003）；广东省现代农业技术体系农产品保鲜物流共性关键技术研发创新团队（2023KJ145）；广东省乡村振兴战略专项（2023TS-3-2） |
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| 中文摘要: |
| 【目的】我国是世界猪肉生产和消费大国，目前市面上大部分鲜肉的销售方式较为粗放，只有少部分采用冷藏。为提高鲜肉销售时的品质、延长货架期，提出一种基于超声波雾化加湿技术的冷藏保鲜方法。【方法】以敞开式冷藏陈列柜销售猪肉为对象，研究超声波雾化加湿技术对猪肉冷藏销售品质的影响，探究猪肉冷藏 24 h 内剪切力、色差、蒸煮损失率和 pH 等品质参数的变化。【结果】单控温（Temperature Control，TC）工况冷藏 12 h 后，猪肉的剪切力与初始值差异较小；冷藏 24 h 后，剪切力迅速下降至 65.2 N。 温湿双控（Temperature and Humidity Control，THC）工况冷藏 12 h 后的猪肉剪切力下降较快；冷藏 12~24 h，剪切力维持在 86 N 左右。TC 和 THC 工况下，冷藏猪肉的亮度（L*）值、红度（a*）值和黄度（b*）值随时间的变化趋势相似，但 TC 工况的 L* 值始终较 THC 工况高，而 a* 值和 b* 值较 THC 工况低。冷藏 24 h 后，两种工况下猪肉微生物的数量分别为 28 000、149 713 CFU/mL，其变化与色差变化有一定关联。两种工况冷藏猪肉蒸煮损失率随时间的变化趋势相似，且冷藏 12 h 后两者差异较小，TC 和 THC 工况下蒸煮损失率分别 26.2%、24.6%。冷藏 24 h 后，TC 和THC 工况的猪肉 pH 值分别下降 0.4、0.2，且 THC 工况的猪肉仍属于一级肉。在单个制冷周期内，两种工况下柜内温度和相对湿度均呈现先下降再上升的趋势，但 TC 工况的柜内最低温度较 THC 工况高 1.2 ℃，两种工况下的相对湿度变化趋势和幅度相近。【结论】THC 工况可减缓猪肉的剪切力和 pH 下降速率，降低猪肉的蒸煮损失率，但其微生物数量是 TC 工况下的 5.3 倍。研究结果对提高猪肉销售品质和优化冷藏陈列柜参数具有一定的参考意义。 |
| 英文摘要: |
| 【Objective】China is a large country of pork production and consumption in the world, but most fresh meat is sold extensively while little of them is sold in refrigeration condition. In order to improve the quality and prolong the shelf life of fresh meat, a refrigeration method based on ultrasonic atomizing humidification was proposed. 【Method】Taking the pork sold in an open refrigerated display cabinet as the material, the influence of ultrasonic atomizing humidification on the shelf quality of pork was studied, and the changes of quality parameters such as shear force, color difference, cooking loss rate and pH of pork within 24 h in temperature control (TC) and temperature and humidity control (THC) conditions. 【Result】 The pork shear force changed little compared with the initial value after 12 h of TC condition, but rapidly decreased to 65.2N after 24 h of storage. The shear force of pork rapidly decreased within 12 h, and remained at around 86 N during 12-24 h in THC condition. In both conditions, L*, a* and b* showed similar trends over time, but L* in TC condition was higher than THC condition, while a* and b* were lower than THC condition. After 24 h refrigerated sales, the number of pork microorganisms under the two conditions were 28 000 and 149 713 CFU/ mL, respectively. The change of pork microbial number during refrigerated sales was related to the change of color difference. The cooking loss rate showed similar trend under the two conditions over time, and there was little difference between them after 12 h. The cooking loss rate under two conditions were 26.2% and 24.6%, respectively. After 24 h refrigerated sales, the pH of pork under TC condition and THC condition decreased by 0.4 and 0.2, respectively, and the pork under THC condition belonged to the prime meat. The temperature and relative humidity in the refrigerated display cabinet under two working conditions showed similar trend of decreasing to rising in a single refrigeration cycle. The minimum temperature of TC condition in the cabinet was 1.2 ℃ higher than that of THC condition. The variation trend and amplitude of relative humidity under two working conditions were similar. 【Conclusion】THC condition slowed down the shear force and pH drop rate of pork, reduce the cooking loss rate of pork, but the number of microorganisms in THC condition is 5.3 times of that in TC condition. The research results have a significant reference for improving the shelf quality of pork and optimizing the parameters of refrigerated display cabinet. |
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