CAJ | 학술논문

采用壳聚糖涂膜保藏技术,结合天然生物防腐剂、真空包装及低温二次杀菌技术,对卤鹅综合保鲜技术进行了研究.结果表明:利用复配的壳聚糖涂膜液(含1%壳聚糖、1%Nisin和0.2%醋酸)对卤鹅表面作涂膜,然后真空包装,低温二次杀菌(80℃~85℃,5 min)处理,卤鹅在常温下(30℃~35℃)的货架期可达到4周.
채용각취당도막보장기술,결합천연생물방부제、진공포장급저온이차살균기술,대서아종합보선기술진행료연구.결과표명:이용복배적각취당도막액(함1%각취당、1%Nisin화0.2%작산)대서아표면작도막,연후진공포장,저온이차살균(80℃~85℃,5 min)처리,서아재상온하(30℃~35℃)적화가기가체도4주.
@@@@Study of the composite preserving techniques of sauce and pot-roast gooses were carried out by the coating storage technology with chitosan, natural biologic preservatives, vacuum packaging technology and pasteurized repasteurization. The result showed that the shelf-life of sauce and pot-roast goose could extended to 4 weeks at 30℃-35℃by coating the surface of sauce and pot-roast goose with the solutions containing 1%chitosan,1%Nisin and 0.2%acetic acid, then combined with vacuum packaging, pasteurized repasteurization treatment(80℃-85℃,heating 5 min).