刺梨浓缩汁超高压腌制对预制红烧肉货架期品质的影响OA

To address the deterioration of flavor and nutritional quality in pre-cooked braised pork caused by microbial proliferation and oxidative degradation during storage,this study investigated the effect of ultra-high pressure marination with Rosa roxburghii juice concentrate on pork quality improvement during refrigerated(at 4℃for up to 21 days)and frozen storage(at –20℃for up to 120 days),and evaluate the feasibility of applying this technology to pre-cooked braised pork production.Compared with the untreated control group,ultra-high pressure marination with R.roxburghii juice concentrate significantly reduced the total viable count and thiobarbituric acid reactive substances(TBARS)value,delayed protein carbonylation,and maintained textural properties in pre-cooked braised pork during storage.Analysis of volatile flavor components by gas chromatography-mass spectrometry(GC-MS)revealed that this treatment effectively inhibited the accumulation of acidic and rancid off-odor compounds,resulting in a 57.12%reduction in the odor activity value of 3-methylbutanoic acid.The results indicated that ultra-high pressure marination(at 400 MPa for 4 min)with R.roxburghii juice concentrate(5.0 g/kg of seasoned pork)effectively enhanced the flavor and nutritional quality of pre-cooked braised pork,providing an innovative processing approach for the quality improvement of prepared meat products.