Three kinds of Sichuan cuisine cooked meat (Bang-Bang Chicken, Beef in Chili Sauce, and red oil rabbits) were used as raw materials, the effects of different ultra high pressure (UHP) treatment pressure and time on microbial inactivation and quality of cooked meat in Sichuan cuisine were studied and compared with traditional thermal treatment (HT). The results showed that both HT and UHP treatment (300 MPa/8 min, 400 MPa/5 min, and 500 MPa/2 min) could effectively kill microorganisms. After UHP and HT treatment, the total number of colonies, mold, yeast and coliform groups of the samples met the minimum limit of GB 2726—2016 “hygienic standards for cooked meat products.” The sensory evaluation and chewiness of the products with UHP treatment were higher than control. Moreover, UHP had no significant effect on the color of Sichuan cooked meat (P>0.05). After seven days of storage at 4 ℃, the total number of colonies, which treated by both UHP and HT, did not exceed 1×104 CFU/g. Because of the best sensory quality and sterilization effect, 500 MPa/2 min were considered the optimum treatment condition for Sichuan cooked meat. These results showed that UHP sterilization technology was a feasible method to extend the storage period of Sichuan cooked food and improve the safety of Sichuan cooked food.
SONG Yongcheng
,
WANG Xiaoqiong
,
HOU Xinyue
,
BI Xiufang
,
XING Yage
,
CHE Zhenming
. Effect of ultra high pressure treatment on microbial inactivation and quality of cooked meat in Sichuan cuisine[J]. Food and Fermentation Industries, 2020
, 46(19)
: 161
-166
.
DOI: 10.13995/j.cnki.11-1802/ts.024047
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