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| Optimization of Combined Pulsed Light and UV Treatment for Extending the Shelf Life of Sliced Cured Pork |
| LIU Na1, LIANG Meilian1, TAN Yuanyuan1, XU Xin1, DENG Li1,2, HE Laping1,2, ZENG Xuefeng1,2, LIANG Cai3, ZHANG Ruping3, ZHOU Juan3, ZHU Qiujin1,2,* |
| 1. College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China; 3.Guizhou Wufufang Food Co. Ltd., Guiyang 550018, China |
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Abstract To prolong the shelf life of meat products, sliced cured pork was subjected to combined pulse light and UV treatment. The processing parameters were optimized based on total colony number. The results indicated that the total colony number was reduced by 1.4 × 107 CFU/g when 3 mm thick meat slices were irradiated 10 cm from the pulse light source and 11 cm from the UV source for 5 min. The irradiated samples were stored for 30 days and the total colony number, peroxide value, acid value, moisture content, pH value and sensory evaluation were measured during the period. It was demonstrated that the quality of the treated samples was far better than that of the untreated ones (P < 0.05). This combined treatment yielded a sterilization rate of 99.6% and extended the shelf life of cured pork, and thus it could be applied to preserve cured pork.
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2017, Vol. 31 
