| 加工工艺及配方对姜母鸭感官品质及货架期的影响 |
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| 引用本文： | 于米华,张志刚,胡涛,刘淑宇,李媛惠,石磊.加工工艺及配方对姜母鸭感官品质及货架期的影响[J].肉类研究,2013,27(8):11-15. |
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| 作者姓名： | 于米华 张志刚 胡涛 刘淑宇 李媛惠 石磊 |
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| 作者单位： | 厦门银祥集团有限公司,肉食品安全生产技术国家重点实验室,福建厦门 361100%厦门银祥集团有限公司,肉食品安全生产技术国家重点实验室,福建厦门 361100;华南理工大学轻工与食品学院,广东广州 510640 |
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| 基金项目： | 国家"973"计划项目 |
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| 摘 要： | 为了研究加工工艺及配方对姜母鸭感官品质及货架期的影响,解决姜母鸭不能在常温条件下长时间保存的问题,在姜母鸭生产过程中用8％质量分数的食盐水腌制,添加0.4％防腐剂双乙酸钠和0.2％迷迭香提取物,并采用44℃条件下干燥4h,聚偏二氯乙烯(PVDC)复合彩袋包装,在20min-30min-20min/116℃、0.15MPa条件下高温杀菌.结果表明:该加工工艺及配方能保证姜母鸭不仅具有较好的感官品质,而且在常温下流通6个月内不变质.
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| 关 键 词： | 姜母鸭 加工工艺 配方 感官品质 货架期 |
Effects of Process Parameters and of Marinade Composition on Sensory Quality and Shelf Life of Ginger Duck |
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| YU Mi-hua
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ZHANG Zhi-gang
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HU Tao
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LIU Shu-yu
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LI Yuan-hui
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SHI Lei.Effects of Process Parameters and of Marinade Composition on Sensory Quality and Shelf Life of Ginger Duck[J].Meat Research,2013,27(8):11-15. |
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| Authors: | YU Mi-hua ZHANG Zhi-gang HU Tao LIU Shu-yu LI Yuan-hui SHI Lei |
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| Affiliation: | 1. State Key Laboratory of Food Safety Technology for Meat Products, Xiamen Yinxiang Group Co. Ltd., Xiamen 361100, China；
2. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | In this study, the effects of main process parameters and marinade composition were investigated on the sensory
quality and shelf life of ginger duck. Degutted duck carcasses were marinated in 8% salt water containing 0.4% double
sodium acetate as a preservative and 0.2% rosemary extract, dried at 44 ℃ for 4 h, packaged in PVDC bags, and finally
sterilized under the conditions of 20min–30min–20min/116 ℃ and 0.15 MPa. Ginger duck developed in this study had good
sensory quality and could be preserved for 6 months at room temperature. |
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| Keywords: | ginger duck processing technology formula sensory quality shelf life |
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