Study On Safety And Shelf Life Of Meat And Juice Based On High Pressure Processing Technology

Cold sterilization technology,which can keep food both nutritious and tasty.High Pressure Processing(HPP) sterilization technologies a new cold sterilization food processing technology with many advantages,which has become a research hot spot in this field.Since 1987,developed countries have carried out lots of research on this technology.At present,this technology has been relatively mature and industrialized in foreign countries for many years,but the research on HPP technology in China is still in the initial stage.Different types of food have different p H value,protein,water content,sugar content and other characteristics,therefore,different food needs to set different process parameters in the specific research and application process to achieve the optimal experiment and production results.In this present study,a variety of meat and fruit juice,including livestock products(cold fresh pork,beef,lamb),aquatic products(fresh shrimp,abalone and clams) and fruit juice,(orange juice,pear juice,watermelon juice),was studied by HPP gradient experiment and then was stored at 4?.During the storage period,we tested the changes of sensory quality,physical and chemical index,microorganisms and determined the best shelf life.This paper aims to provide some theoretical basis for the HPP equipment enterprises and food manufacturers in the HPP production of relative food.The research results are as follows:1.The optimal treatment conditions of livestock products was 600 Mpa and 10 min,which can extend the shelf life of pork,cattle and mutton from 6days to 21,18 and 21 days,respectively.HPP can kill the vast majority of microorganisms in animal products,ensure food safety and extend the shelf life.Not only can the HPP treatment effect the sensory quality of livestock products,but also can make the tissue become soft.In addition,the higher pressure will lead to the lighter color oflivestock products,which is similar to the appearance characteristics of cooked meat.2.The best condition for the storage effect of prawns and abalone was at 500 Mpa and 5 min,while for clams was at 300 Mpa and 5 min.The shelf life of raw food reached 8 d,16 d and 8 d respectively,and the storage shelf life was extended from 4 d to 12 d,26 d and 10 d,respectively.When aquatic products such as shrimp and shellfish was at the condition of HPP,high pressure can separate the musculature of aquatic products from the adhesive tissue of the shell and easily remove the shell.In this experiment,prawns,abalone and clams were firstly dehulled,and the treatment conditions were set at 300 Mpa for 3 minutes.After that,the sterilization was conducted with secondary pressure.HPP treatment will bring different degrees of cooked food flavor to aquatic products,and also cause different degrees of blackening phenomenon in the later storage period of aquatic products,among which prawn is more obvious,but it will not cause obvious changes in its microorganism and physical and chemical indexes.HPP treatment will bring different degrees of cooked food flavor to the aquatic products and also cause different degrees of blackening phenomenon during the later storage period of the aquatic products.Among which the prawn is more obvious,but it will not cause obvious changes of its microorganism and physical and chemical indexes.3.HPP can not only effectively eliminate the majority of microorganisms in livestock products and aquatic products,but also can inhibit the accumulation of TVB-N during storage period and delay the change of p H value.4.The optimal treatment conditions for orange juice and pear juice both were 550 Mpa and 5 min,which could be stored for 9 weeks and 6 weeks.The optimal treatment condition of watermelon juice was 600 Mpa,5 min,and the product could be stored for 6 weeks.The HPP can cause obvious browning phenomenon of pear juice,but it will not affect the sensory evaluation of orange juice and watermelon juice.Due to the thin and easily damaged cell walls of mycosis yeast and coliform flora,the mycosis yeast in the three kinds of juice could be completely inactivated by the HPP treatment of 500 Mpa or above,and it was not detected during the whole storage period.Except for the slightly increased of total acid content in the pear juice during storage period,the p H value,total acid and soluble solids of the three kinds of juice were not significantly changed.The HPP treatment can maintain the physicochemical properties and flavor quality of juice.