CAJ | 학술논문

为了降低杀菌工艺对花江狗肉产品品质的影响，研究采用分段式杀菌技术对花江狗肉罐头进行杀菌处理，以杀菌后产品的感官评分和菌落总数为参考标准。结果表明：采用90℃／4min，100℃／6min 的两段式杀菌条件既可满足产品卫生要求又能保证产品感官品质。
위료강저살균공예대화강구육산품품질적영향，연구채용분단식살균기술대화강구육관두진행살균처리，이살균후산품적감관평분화균락총수위삼고표준。결과표명：채용90℃／4min，100℃／6min 적량단식살균조건기가만족산품위생요구우능보증산품감관품질。
Sectional sterilization technology was researched on Huajiang dog meat to reduce the negative effect of sterilization technology on the quality of it. The sense scores and CFU were considered as the evaluation standard. The results showed that using two sectional sterilization which was 90℃, 4 min and 100℃, 6 min could both satisfy hygiene requirements and obtain good sensory quality.