为了保证预制食品的安全卫生及延长其货架期，本试验选取荤菜（炒牛肉）、素菜（木耳炒白菜）、荤素搭配（辣白菜炒猪肉）三种中式预制菜肴，测定了理化、微生物及感官指标，探讨了包装材料、贮藏温度、灭菌处理对其贮藏过程中品质的影响，主要研究结果如下：

首先，比较聚酯包装/聚丙烯包装（PET/PP）与聚酯包装/铝箔包装（PET/AL）在三种典型中式预制菜肴贮藏过程中对其品质的影响。结果表明：经不同包装处理后，三组样品的L*值、b*值、硬度、弹性、咀嚼性均随贮藏天数的延长而显著（P<0.05）下降，且PET/AL较PET/PP包装能更大程度保持样品的色泽及质构特性，其中PET/PP包装组中RB样品第9 d时硬度为5.33N，与PET/AL包装组第6 d时的硬度值相近。；三组样品的挥发性成分随贮藏时间的延长逐渐增多，且在贮藏第6 d时出现气味差异，PET/AL包装组中氮氧化合物和脂肪烃含氧衍生物的含量小于PET/PP包装组；脂质氧化指标和TVC值与贮藏天数呈正相关，且PET/AL较PET/PP包装组脂肪氧化程度小（P<0.05），在PET/PP包装组第12 d时各样品的TBA值已超过0.5 mg MDA/Kg，且TVC值在第9 d时已接近卫生标准临界值5.0×10⁴CFU/g，且该处理组在第9 d时感官品质达到不可接受程度，而PET/AL包装组在第12 d时感官品质不可接受。

其次，样品经PET/AL包装后，比较常温（25℃）和冷藏（4℃）条件在贮藏过程中对样品品质的影响。结果表明：经不同温度贮藏，三组样品的L*值、b*值、硬度、弹性、咀嚼性均与贮藏天数呈正相关（P<0.05），且两处理组中冷藏环境可更有利于样品色泽及质构特性的稳定；三组样品的挥发性成分随贮藏时间的延长逐渐增多，且在贮藏第3 d时出现气味差异，冷藏处理组中氮氧化合物和低分子胺类物质的含量小于常温处理组；随贮藏天数的延长，各样品TBA值、AV值、POV值、TVC值逐渐增加（P<0.05），冷藏较常温环境可更明显延缓样品脂肪氧化程度（P<0.05），其中25℃处理组RB、SCS样品在贮藏第3 d时，POV值分别为3.21 meq/Kg、2.22 meq/Kg，且冷藏处理组贮藏第12 d时的TVC值与常温处理组贮藏第9 d时相近，而常温处理组第12 d时TVC值已接近卫生标准临界值，感官品质已达到不可接受程度，但冷藏处理组在贮藏第12 d时感官品质仍可接受。

再次，将三种样品制备后分别进行巴氏灭菌和臭氧灭菌处理，于冷藏（4℃）条件下贮藏，比较两种灭菌方式对样品贮藏过程中品质的影响。结果表明：经不同灭菌方式处理，三组样品的L*值、b*值、硬度、弹性、咀嚼性均随贮藏天数的延长而显著（P<0.05）下降，且臭氧灭菌处理组的上述指标较巴氏灭菌下降速度缓慢（P<0.05），巴氏灭菌处理组RB样品第9 d时L*值为43.27，与臭氧灭菌处理组第12 d时的L*值相近。随贮藏时间的延长，三组样品的挥发性成分逐渐增多，且在贮藏第6 d时出现气味差异，巴氏灭菌处理组中检测出的氮氧化合物及有机硫化物较臭氧灭菌处理组多；脂质氧化指标和TVC值随贮藏时间的延长逐渐增加，其中臭氧灭菌处理组中RB样品在贮藏第9 d时的AV值为0.29 mg KOH/Kg，而巴氏灭菌处理组为0.35 mg KOH/Kg，臭氧灭菌处理组脂肪氧化速率低于巴氏灭菌处理组（P<0.05），且更能提高贮藏期间微生物的安全性；感官评分均随贮藏天数的增加显著（P<0.05）下降，第12 d时，两处理组的感官品质为可接受程度，但在第9 d时，巴氏灭菌处理组的样品逐渐有油脂及汁水析出、蒸煮味加重，而臭氧灭菌处理组仍能在贮藏第12 d时保持良好品质。

关键词：中式预制菜肴；包装材质；贮藏温度；灭菌方式；贮藏品质

In order to ensure the safety and health of the prepared food and extend its shelf life, this experiment selected three Chinese prepared dishes: meat dishes (roast beef), vegetable dishes (agaric cabbage), and meat and vegetable combination (spicy cabbage streaky pork). The physical, chemical, microbial and sensory indexes were measured, and the effects of packaging materials, storage temperature and sterilization treatment on the quality of the prepared food during storage were discussed. The main results are as follows:

Firstly, the effects of polyester/polypropylene packaging (PET/PP) and polyester/aluminum foil packaging (PET/AL) on the quality of three typical Chinese prepared dishes during storage were compared. The results showed that the L* value, b* value, hardness, springiness and chewiness of the three groups of samples decreased significantly (P<0.05) with the extension of storage days after different packaging treatments, and PET/AL packaging could maintain the color and texture characteristics of the samples to a greater extent than PET/PP packaging; Among them, the hardness of RB samples in PET/PP packaging group at the 9th day was 5.33N, which was similar to that of PET/AL packaging group at the 6th day; The volatile components of the three groups of samples increased gradually with the extension of storage time, and the odor differences appeared on the 6th day of storage, the content of nitrogen oxides and aliphatic hydrocarbon oxygen-containing derivatives in PET/AL packaging group was lower than that in PET/PP packaging group; The lipid oxidation index and TVC value were positively correlated with the storage days, and the degree of fat oxidation in PET/AL was smaller than that in PET/PP packaging group (p<0.05). The TBA value of each sample in PET/PP packaging group had exceeded 0.5 mg MDA/Kg on the 12th day, and the TVC value was close to the critical value of health standard on the 9th day 5.0×10⁴ CFU/g and the sensory quality of the treatment group reached an unacceptable level at the 9th day, while the sensory quality of the PET/AL packaging group was unacceptable at the 12th day.

Secondly, after the samples were packed by PET/AL, the effects of normal temperature (25℃) and cold storage (4℃) on the quality of the samples during storage were compared. The results showed that the L* value, b* value, hardness, springiness and chewiness of the three groups were positively correlated with the storage days (P<0.05), and the cold storage environment was more conducive to the stability of the color and texture characteristics of the samples; The volatile components of the three groups increased gradually with the extension of storage time, and the odor differences appeared on the third day of storage, the contents of nitrogen oxides and low molecular amines in the cold storage group were lower than those in the normal temperature group; The TBA value, AV value, POV value and TVC value of the samples increased gradually with the extension of storage days (P<0.05), and the degree of lipid oxidation of the samples was more significantly delayed in cold storage than in normal temperature environment (P<0.05), The POV values of RB and SCS samples in the 25℃ treatment group were 3.21 meq/Kg and 2.22 meq/Kg respectively on the third day of storage, and the TVC value of the cold storage group on the 12th day of storage was similar to that of the normal temperature group on the 9th day of storage,on the 12th day, the TVC value of the normal temperature treatment group was close to the critical value of the hygienic standard, and the sensory quality had reached an unacceptable level, but the sensory quality of the cold storage group was still acceptable at the 12th day of storage.

Thirdly, the three samples were pasteurized and ozone sterilized respectively, and then stored in cold storage (4℃) to compare the effects of the two sterilization methods on the quality of the samples during storage. The results showed that the L* value,b* value, hardness, springiness and chewiness of the three groups decreased significantly (P<0.05) with the extension of storage days, and the above indexes of the ozone sterilization group decreased more slowly than those of the pasteurization group (P<0.05); The L* value of RB samples in the pasteurization group at the 9th day was 43.27, which was similar to the L* value of RB samples in the ozone sterilization group at the 12th day. With the extension of storage time, the volatile components of the three groups of samples increased gradually, and the odor differences appeared on the 6th day of storage, the nitrogen oxides and organic sulfides detected in the pasteurization group were more than those in the ozone sterilization group; The lipid oxidation index and TVC value gradually increased with the extension of storage time. The AV value of RB samples in the ozone sterilization group at the 9th day of storage was 0.29 mg KOH/Kg, while that in the pasteurization group was 0.35 mg KOH/Kg. The fat oxidation rate of the ozone sterilization group was lower than that of the pasteurization group (P<0.05), and it could improve the microbial safety during storage; Sensory scores decreased significantly (P<0.05) with the increase of storage days, and the sensory quality of the two treatments was acceptable on the 12th day, but on the 9th day, the samples treated with pasteurization gradually released fat and juice, and the cooking taste was aggravated, while the samples treated with ozone sterilization could still maintain good quality on the 12th day of storage.

Key words:Chinese prepared dishes; Packaging materials; Storage temperature; Sterilization methods; Storage quality

 

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