CAJ | 학술논문

研究了微波杀菌技术在气调保鲜扒鸡中的应用效果,分别探讨了不同的杀菌功率、杀菌时间和杀菌方式对扒鸡产品中菌落总数、大肠杆菌、过氧化值、酸价、蛋白质及口感的影响,同时添加Nisin和ε-PL协助控制微生物数量并延长扒鸡产品的货架期,以杀菌功率、杀菌时间和抑菌剂添加量为因素进行了L9(33)的正交试验,得出气调包装扒鸡的最佳工艺为：卤制时Nisin和ε-PL按1：1的比例添加10 mg/kg,扒鸡气调包装后封口,采用900 W、分段杀菌300 s,产品在0℃~5℃下货架期达到30 d以上。
연구료미파살균기술재기조보선배계중적응용효과,분별탐토료불동적살균공솔、살균시간화살균방식대배계산품중균락총수、대장간균、과양화치、산개、단백질급구감적영향,동시첨가Nisin화ε-PL협조공제미생물수량병연장배계산품적화가기,이살균공솔、살균시간화억균제첨가량위인소진행료L9(33)적정교시험,득출기조포장배계적최가공예위：서제시Nisin화ε-PL안1：1적비례첨가10 mg/kg,배계기조포장후봉구,채용900 W、분단살균300 s,산품재0℃~5℃하화가기체도30 d이상。
The application of microwave sterilization technology in modified atmosphere braised chicken was studied in this experiment. The effects of different sterilization power,sterilization time and sterilization methods on total bacterial count,Escherichia coli,peroxide value,acid value,protein and taste of braised chicken products were explored. Adding Nisin and ε-PL can help controlling the number of microorganisms and extend the shelf life of the products. And an L9 ( 33 ) orthogonal experiment was carried out, which cover the addition of antimicrobial agent, sterilization power and time. Finally, the optimum technical situations of modified atmosphere packaging for braised chicken were obtained. When braised chicken were stewed, Nisin andε-PL equal proportions adding 10mg/kg; After modified atmosphere packaging, using 900 W, segmentation sterilization for 300 s, braised chicken will not deteriorate for more than 30 d at 0 ℃ ~5 ℃.