中国食物与营养
中國食物與營養
중국식물여영양
Food and Nutrition in China
2012年
2期
9-11
,共3页
油炸肉丸%低温贮藏%细菌%控制
油炸肉汍%低溫貯藏%細菌%控製
유작육환%저온저장%세균%공제
fried meatball%low temperature storage%bacteria%control
目的：研究不同保鲜处理对传统油炸肉丸在冷藏和冻藏条件下细菌增长繁殖情况。方法：传统油炸肉丸经过真空包装、添加脱氢醋酸以及防腐抗氧化联合处理，分别置于O-4℃和．18℃以下贮藏，研究细菌总数变化情况。结果：冷却（0-4℃）贮藏，14d后细菌呈对数增长；采用防腐剂（脱氢醋酸）、真空包装，可延滞细菌增长期1～2周；冷冻（-18℃以下）贮藏，35d后细菌生长无显著变化，且不同保鲜处理组间无显著性差异（P〉0．05）。
目的：研究不同保鮮處理對傳統油炸肉汍在冷藏和凍藏條件下細菌增長繁殖情況。方法：傳統油炸肉汍經過真空包裝、添加脫氫醋痠以及防腐抗氧化聯閤處理，分彆置于O-4℃和．18℃以下貯藏，研究細菌總數變化情況。結果：冷卻（0-4℃）貯藏，14d後細菌呈對數增長；採用防腐劑（脫氫醋痠）、真空包裝，可延滯細菌增長期1～2週；冷凍（-18℃以下）貯藏，35d後細菌生長無顯著變化，且不同保鮮處理組間無顯著性差異（P〉0．05）。
목적：연구불동보선처리대전통유작육환재랭장화동장조건하세균증장번식정황。방법：전통유작육환경과진공포장、첨가탈경작산이급방부항양화연합처리，분별치우O-4℃화．18℃이하저장，연구세균총수변화정황。결과：냉각（0-4℃）저장，14d후세균정대수증장；채용방부제（탈경작산）、진공포장，가연체세균증장기1～2주；냉동（-18℃이하）저장，35d후세균생장무현저변화，차불동보선처리조간무현저성차이（P〉0．05）。
[Objective ] To study the growth of bacteria on the traditionally fried meatballs under different methods of preservation. [Method] Traditional fried meatballs were respectively processed by vacuum packaging, dehydroacetic acid addition and preservative-antioxi- dation processing. The study on the change of the total bacterial count was carried out respectively at 0-4℃ and-18℃. [Result] Bacteria growed logarithmically after 14d of storage at 0 to 4℃. The growth of bacteria could be delayed for 1 to 2 weeks with the adoption of preserva- tives （dehydroacetic acid） or vacuum packagin. Frozen under -18℃, it showed no significant change after 35d of storage. There were no sig nificant difference between groups of different methods of preservation （P 〉 0. 05） .
