付麗 桂俊 高雪琴 鄭寶亮 馬路石

摘 要：冷鮮肉運(yùn)輸時(shí)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(cè)其溫度、空氣相對(duì)濕度（relative humidity，RH）及風(fēng)速隨運(yùn)輸時(shí)間的變化規(guī)律;研究次氯酸鈉不同用量對(duì)車廂的消毒效果;以恒定4 ℃為對(duì)照，采用1 ℃遞增、2 ℃遞增、1 ℃波動(dòng)及2 ℃波動(dòng)的溫度條件運(yùn)輸冷鮮肉，研究溫度變化對(duì)其品質(zhì)的影響;最后通過(guò)正交試驗(yàn)對(duì)冷鮮肉運(yùn)輸條件進(jìn)行優(yōu)化。結(jié)果表明：冷藏車內(nèi)RH分布均勻，制冷機(jī)下方降溫最快，溫度波動(dòng)最小，風(fēng)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(dòng)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(duì)照組無(wú)顯著差異（P>0.05）;優(yōu)化出2 種運(yùn)輸條件，即采用300 mg/kg次氯酸鈉對(duì)車廂消毒，運(yùn)輸6 h，4 ℃恒定或溫度1 ℃波動(dòng)條件下，均能有效保證冷鮮肉品質(zhì)。

關(guān)鍵詞：冷鮮肉;運(yùn)輸條件;溫度波動(dòng);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(hào)：TS251.5? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：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(yùn)輸條件對(duì)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