冰箱体积对猪肉质量特性的影响在配送盒模型中的猪肉
Min Kyung Park1, Yea-Ji Kim1, Jae-Yong Kim1
1Food Processing Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Food chemistry
|June 12, 2025
概括
优化冰包容量是保持猪肉在送货期间质量的关键. 更多的冰会延长冷却时间,减少微生物腐烂,确保肉类在温暖条件下保持新鲜度和安全.
科学领域:
- 食品科学 食品科学 食品科学
- 冷链物流的冷链物流是什么
- 微生物学 微生物学
背景情况:
- 在运输过程中保持肉类质量是一项挑战,尤其是在高环境温度下.
- 有效的温度控制对于防止微生物生长和腐烂在像猪肉这样的易腐烂产品中至关重要.
研究的目的:
- 为了确定最佳的冰包容量,以保持猪肉质量在交付环境中.
- 评估不同冰量对温度稳定性,微生物负载和生化损坏指标的影响.
主要方法:
- 猪肉在30°C的环境中存储72小时,冰包容量不同 (500g,1000g,1500g,2000g).
- 分析了温度,微生物数量,pH值,挥发性基本 (VBN),酸反应物质 (TBARS) 和代谢资料.
- 监测了像p-cresol和乙酸乙烯这样的破坏指标.
主要成果:
- 增加的冰体积显著延迟了温度的升高,并延长了冷却阶段.
- 1500克冰保持了微生物安全性长达48小时.
- 较高的冰量减少了微生物的增殖,并抑制了腐烂代谢物的形成.
- 48小时后,挥发性基本 (VBN) 含量随着冰体积的减少而增加,这表明蛋白质降解.
结论:
- 冰包体积是确保肉类新鲜度和冷链完整性的关键因素.
- 为了在猪肉交付期间有效的温度管理和微生物控制,需要一个最佳的冰容量,例如1500g.
- 这项研究为优化肉类行业的冷链物流提供了宝贵的见解.
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