| 即食龙虾仁制品的研制 |
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| 引用本文： | 江昕,何锦风,王锡昌.即食龙虾仁制品的研制[J].肉类研究,2006,82(4):49-52. |
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| 作者姓名： | 江昕 何锦风 王锡昌 |
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| 作者单位： | 1. 上海水产大学食品学院,上海,200090
2. 中国人民解放军总后勤部军需装备研究所,北京,100010 |
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| 摘 要： | 以龙虾仁为原料,PET/AL/PP复合蒸煮袋作包装材料,对即食龙虾仁制品的制作工艺和制品主要栅栏因子—水分活度(Aw)的调控进行了研究。旨在开发出一种即食的龙虾仁制品,它有良好的非制冷耐贮藏性,且避免了高温杀菌给产品带来的不利影响。
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| 关 键 词： | 龙虾仁制品 即食制品 水分活度 水分含量 栅栏因子 |
Studies on Ready-to-eat Food derived from Red Swamp Crayfish |
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| Jiang Xin,He Jin-feng,Wang Xi-chang.Studies on Ready-to-eat Food derived from Red Swamp Crayfish[J].Meat Research,2006,82(4):49-52. |
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| Authors: | Jiang Xin He Jin-feng Wang Xi-chang |
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| Abstract: | The processing technique of ready-to-eat foodand the control of water activity (Aw) which isa main hurdle factor were studied. With the redswamp crayfish as the material and PET/AT/PPpackage resistant to high-temperature. The re-search aimed to develop a ready-to-eat foodderived from red swamp crayfish which could bestoredw ithoutr efrigerationc onditions.T het echniquecould eliminate the negative effect on productsmadeb yh igh-temperatures terilization. |
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| Keywords: | Red swamp crayfish Ready-to-eat food Watera ctivity Moisture Hurdlef actor |
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