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| Effect of Ultra-High-Pressure Sterilization on the Quality of Marinated Meat Products during Storage |
| ZHANG Shunjun, WANG Dongliang, CHEN Hongzhu, WANG Yuhan, LI Xinfu |
| 1.Shanghai Xincheng Food Co. Ltd., Shanghai 201203, China; 2.College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China |
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Abstract Our aim was to study the effect of ultra-high-pressure sterilization (UHPS) on the quality characteristics of marinated beef tendon and marinated duck gizzard during storage. Three treatments were set up: UHPS, conventional retort sterilization (RS), and variable retort temperature sterilization (VRTS), and the organoleptic quality, color, texture, and total bacterial count of the products were measured on the 0 day 0 and 90 of ambient storage. The results showed that the UHPS group had the highest sensory scores (83.1 points for marinated beef tendon and 82.5 points for marinated duck gizzard), and the lowest decrease in product hardness (37.48% for marinated beef tendon and 1.86% for marinated duck gizzard). After 90 days of storage, the total bacterial counts of marinated beef tendon and duck gizzard in the control group reached 8.00 × 107 and 2.49 × 107 CFU/g, respectively, whereas the total bacterial counts of all the treatment groups were still less than 10 CFU/g, and was not significantly changed compared with that on day 0. The hardness, cohesiveness, elasticity, adhesiveness, and chewiness of the two products in the control group were decreased, whose texture was changed a lot during the storage period, whereas the sterilized products were able to maintain better texture. The L* value of the products in the control group was increased after 90 days of storage; the a* value of marinated beef tendon was increased, while that of marinated duck gizzard was decreased; the b* values of both products were increased. However, the color of both marinated beef tendon and duck gizzard in the UHPS group was not changed significantly after 90 days of storage, and the sensory scores were still the highest among the treatment groups (82.3 points for marinated beef tendon, and 81.4 points for marinated duck gizzard). Comprehensive analysis shows that UHPS can effectively extend the shelf life of marinated meat products, while better maintaining its quality characteristics.
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2023, Vol. 37 
