| 袋装鸡肉熟肉制品杀菌工艺的研究 |
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| 引用本文： | 崔永慧. 袋装鸡肉熟肉制品杀菌工艺的研究[J]. 肉类研究, 2010, 0(8): 52-55,62 |
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| 作者姓名： | 崔永慧 |
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| 作者单位： | 西南大学食品科学学院,重庆,400716 |
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| 摘 要： | 鸡肉是高度易腐的食品,本实验探讨将熟鸡肉进行真空包装,然后采用低温巴氏杀菌和高温高压杀菌,每种杀菌方式采用不同的工艺参数,杀菌后进行感官评定。然后于常温和低温两种条件下分别储藏2、4、6、8、10天,然后测定其中的菌落总数找出其变化规律,确定最佳杀菌参数。实验结果表明在90℃下处理30分钟于4℃冰箱中储藏和在120℃下处理30分钟于常温条件下储藏为最佳工艺。
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| 关 键 词： | 鸡肉 真空包装 杀菌 菌落总数 变化规律 |
Study on the Sterilization of Packed Chicken |
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| CUI Yonghui. Study on the Sterilization of Packed Chicken[J]. Meat Research, 2010, 0(8): 52-55,62 |
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| Authors: | CUI Yonghui |
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| Affiliation: | CUI Yonghui (Southwest China University, Chongqing 400715, China ) |
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| Abstract: | The chicken is highly perishable foods, this experiment will use low-temperature sterilization and Pakistan＇s high temperature and high pressure sterilization on vacuum-packed cooked chicken, each using different methods sterilization process parameters, after sterilization we use Sensory evaluation. Then the sample is stored in the normal temperature and low temperature for 2,4,6,8, 10 days, and then we identify the changes of microbial counts and find the best parameters. The results showed that 90 degrees 30 minutes at low temperature and 130 degrees 30 minutes at room temperature are optimum storage. |
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| Keywords: | chicken, vacuum packaging sterilization microbial counts changes |
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