Effects of ultraviolet pre-sterilization on storage quality of fresh pork
Objective To study the effects of ultraviolet pre-sterilization on the quality of fresh pork.Methods Different packaging conditions(bare packaging and fresh-keeping bag packaging),irradiation distance(6,9 and 12 cm)and irradiation time[bare packaging(3,5,10 s),fresh-keeping bag packaging(6,10,14 s)]were set in this study.The feasibility of ultraviolet treatment to reduce the number of pork microorganisms and prolong the shelf life of pork was explored by measuring the total number of colonies,sensory evaluation,color difference,total volatile basic nitrogen(TVB-N)and thiobarbituric acid reactive substances(TBARS).Results The results showed that the best ultraviolet irradiation conditions for naked packaged fresh pork were 9 cm-10 s,and the best ultraviolet irradiation conditions for fresh-keeping bag packaged pork were 6 cm-14 s,which could reduce the initial microbial number of fresh pork by 0.44 logCFU/g and 0.61 logCFU/g,respectively,but had no significant effect on fat oxidation,sensory evaluation and color.Conclusion The ultraviolet pre-sterilization treatment can reduce the initial number of microorganisms in pork,slow down the increase of TVB-N value and lipid oxidation,and has no significant effect on the sensory quality and color of fresh meat.The shelf life of pork is prolonged by 3-4 d,which has potential application value in the field of pork preservation.
fresh porkultravioletstorage and preservationpre-sterilization
万方数据
维普
