付麗 桂俊 高雪琴 鄭寶亮 馬路石

摘 要：冷鮮肉運輸時間、溫度以及車輛衛(wèi)生狀況直接影響其品質(zhì)及貨架期。以冷藏車為載體，監(jiān)測其溫度、空氣相對濕度（relative humidity，RH）及風速隨運輸時間的變化規(guī)律;研究次氯酸鈉不同用量對車廂的消毒效果;以恒定4 ℃為對照，采用1 ℃遞增、2 ℃遞增、1 ℃波動及2 ℃波動的溫度條件運輸冷鮮肉，研究溫度變化對其品質(zhì)的影響;最后通過正交試驗對冷鮮肉運輸條件進行優(yōu)化。結(jié)果表明：冷藏車內(nèi)RH分布均勻，制冷機下方降溫最快，溫度波動最小，風速最高，其次是車廂兩側(cè);300 mg/kg次氯酸鈉消毒效果較優(yōu);溫度1 ℃波動條件下，肉樣pH值、總揮發(fā)性鹽基氮含量、汁液流失率及菌落總數(shù)與對照組無顯著差異（P>0.05）;優(yōu)化出2 種運輸條件，即采用300 mg/kg次氯酸鈉對車廂消毒，運輸6 h，4 ℃恒定或溫度1 ℃波動條件下，均能有效保證冷鮮肉品質(zhì)。

關(guān)鍵詞：冷鮮肉;運輸條件;溫度波動;消毒;品質(zhì)

Abstract： The quality and shelf life of chilled meat are directly affected by the transportation time， temperature and vehicle sanitation. In this experiment， a refrigerated vehicle was used as carrier for monitoring of temperature， relative humidity （RH） and wind speed as a function of transportation time， and the efficiencies of different concentrations of sodium hypochlorite used for disinfecting the carriage were studied. To evaluate the effect of temperature change on meat quality， chilled meat was transported under different temperature conditions： constant temperature （4 ℃） as control， gradual increase by 1 or 2 ℃， （4 ± 1） ℃，?and （4 ± 2） ℃. Finally， an orthogonal array design involving three variables with three levels was employed to optimize the transportation conditions. The results showed that RH was evenly distributed inside the carriage. The temperature below the refrigerator decreased fastest with the smallest fluctuation， and the wind speed was the highest， followed by both sides of the carriage. Higher disinfection efficiency was obtained using 300 mg/kg sodium hypochlorite. In the process of transportation， no significant difference in pH value，? TVB-N content， juice loss rate or total colony number of meat samples was observed between the （4 ± 1） ℃ and constant temperature groups （P > 0.05）. In summary， disinfection of the carriage with 300 mg/kg?sodium hypochloriteand transportation for up to 6 h at 4 ℃ or （4 ± 1） ℃ could effectively guarantee the quality of chilled meat.

Keywords： chilled meat; transportation conditions; temperature fluctuation; disinfection; qualityDOI：10.7506/rlyj1001-8123-20190107-008

中圖分類號：TS251.5? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? 文獻標志碼：A 文章編號：1001-8123（2019）03-0059-08

引文格式：

付麗， 桂俊， 高雪琴， 等. 冷藏車消毒及運輸條件對冷鮮肉保鮮效果的影響[J]. 肉類研究， 2019， 33（3）： 59-66. DOI：10.7506/rlyj1001-8123-20190107-008.? ? http：//www.rlyj.net.cn

FU Li， GUI Jun， GAO Xueqin， et al. The influence of refrigerated vehicle disinfection and transportation conditions on the preservation effect of chilled meat[J]. Meat Research， 2019， 33（3）： 59-66. DOI：10.7506/rlyj1001-8123-20190107-008.? ??http：//www.rlyj.net.cn