| 杀菌条件对白云凤爪储藏品质的影响 |
| |
| 引用本文： | 李作为,张立彦,芮汉明,温雪馨.杀菌条件对白云凤爪储藏品质的影响[J].现代食品科技,2011,27(7):738-741. |
| |
| 作者姓名： | 李作为 张立彦 芮汉明 温雪馨 |
| |
| 作者单位： | 1. 广东轻工职业技术学院,广东广州,510300
2. 华南理工大学轻工与食品学院,广东广州,510640 |
| |
| 基金项目： | 广东省教育部产学研结合项目 |
| |
| 摘 要： | 本试验研究了白云凤爪的杀菌条件及在储藏过程中品质的变化情况.结果表明,与超高静压杀菌方式相比,高温短时热杀菌可以达到较为理想的杀菌效果,最佳热杀菌工艺为90℃、5 min.热杀菌后的白云凤爪在常温储藏过程中,其微生物,挥发性盐基氮、TBARS值和pH值均没有明显变化,产品在保藏过程中没有明显腐败.
|
| 关 键 词： | 白云凤爪 杀菌 储藏 品质 |
Effect of Sterilization on the Storage Quality of Baiyun Chicken Claw |
| |
| LI Zuo-wei,ZHANG Li-yan,RUI Han-ming,WEN Xue-xin.Effect of Sterilization on the Storage Quality of Baiyun Chicken Claw[J].Modern Food Science & Technology,2011,27(7):738-741. |
| |
| Authors: | LI Zuo-wei ZHANG Li-yan RUI Han-ming WEN Xue-xin |
| |
| Affiliation: | 1.Guangdong Industry Technical College,Guangzhou 510300,China)(2.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China) |
| |
| Abstract: | The sterilization conditions and quality changes during preservation of Baiyun chicken claw were studied.Compared with ultra-high pressure sterilization,pasteurism with high temperature and short time had ideal sterilization effects.The optimum sterilization conditions of Baiyun chicken claw were 90 ℃ and 5 min.During the preservation of products at room temperature,little changes of microorganism,TVBN,TBARS and pH value were detected,which indicated that no obvious corruptions occurred in the products. |
| |
| Keywords: | Baiyun chicken claw sterilization preservation quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
