肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2015年
8期
30-33
,共4页
卢建设%李楠%黄训文
盧建設%李楠%黃訓文
로건설%리남%황훈문
超高压杀菌%感官品质%微生物%泡椒凤爪
超高壓殺菌%感官品質%微生物%泡椒鳳爪
초고압살균%감관품질%미생물%포초봉조
ultra-high pressure sterilization%sensory quality%microorganism%chicken feet with pickled peppers
研究了超高压杀菌对泡椒凤爪感官品质和微生物的影响，分析了400MPa、500MPa、600MPa处理压力，保压时间分别为5min、10min对泡椒凤爪冷藏过程中感官品质及微生物的影响。结果表明：超高压处理显著降低冷藏过程中泡椒凤爪的菌落总数和大肠菌群，添加防腐剂可延长泡椒凤爪的货架期至90d，不添加防腐剂可延长泡椒凤爪的货架期至30d。综上本研究的最佳处理参数为：在添加防腐剂的情况下，超高压400MPa下处理5min，可延长泡椒凤爪货架期至90d。
研究瞭超高壓殺菌對泡椒鳳爪感官品質和微生物的影響，分析瞭400MPa、500MPa、600MPa處理壓力，保壓時間分彆為5min、10min對泡椒鳳爪冷藏過程中感官品質及微生物的影響。結果錶明：超高壓處理顯著降低冷藏過程中泡椒鳳爪的菌落總數和大腸菌群，添加防腐劑可延長泡椒鳳爪的貨架期至90d，不添加防腐劑可延長泡椒鳳爪的貨架期至30d。綜上本研究的最佳處理參數為：在添加防腐劑的情況下，超高壓400MPa下處理5min，可延長泡椒鳳爪貨架期至90d。
연구료초고압살균대포초봉조감관품질화미생물적영향，분석료400MPa、500MPa、600MPa처리압력，보압시간분별위5min、10min대포초봉조랭장과정중감관품질급미생물적영향。결과표명：초고압처리현저강저랭장과정중포초봉조적균락총수화대장균군，첨가방부제가연장포초봉조적화가기지90d，불첨가방부제가연장포초봉조적화가기지30d。종상본연구적최가처리삼수위：재첨가방부제적정황하，초고압400MPa하처리5min，가연장포초봉조화가기지90d。
The effect of ultra-high pressures on sensory quality and microorganism of chicken feet with pickled peppers was studied. The effect of treating pressure 400MPa, 500MPa and 600MPa and holding time 5 min and 10 min on sensory quality and microorganism of chicken feet with pickled peppers was analyzed. The results showed that colony count and coliform group of chicken feet with pickled pep?pers which were treated by ultra-high pressure treatment were obviously reduced during cold storage. The shelf life of chicken feet with pickled peppers added with preservatives or not could be prolonged to 90 days and 30 days respectively. The optimum treatment parameter was 400MPa for 5min which could prolong the shelf life of chicken feet with pickled peppers to 90 days with the addition of preservatives.
