| 鱼肉肠的超高压杀菌工艺优化 |
| |
| 引用本文： | 陆海霞,杭瑜瑜,励建荣.鱼肉肠的超高压杀菌工艺优化[J].食品科学,2012,33(12):89-92. |
| |
| 作者姓名： | 陆海霞 杭瑜瑜 励建荣 |
| |
| 作者单位： | 1.浙江工商大学食品与生物工程学院，浙江省食品安全重点实验室
2.渤海大学 |
| |
| 基金项目： | 浙江省自然科学基金项目(Y3100675);“十二五”国家科技支撑计划项目(2012BAD29B06) |
| |
| 摘 要： | 研究鱼肉肠杀菌工艺处理压力、保压时间以及协同温度对微生物存活量的影响，并采用正交试验优化鱼肉肠的杀菌工艺条件。结果表明，在各因素中，处理压力是最重要的影响因素，温度次之，最后是保压时间。通过数据分析得出杀菌的最优工艺条件为处理压力400MPa、保压时间5min、协同温度30℃，在此条件下处理，鱼肉肠的菌落总数减少了97.25%，大肠菌群、霉菌和酵母菌致死率可达100%，致病菌在超高压处理前后均未检出。
|
| 关 键 词： | 超高压 鱼肉肠 杀菌工艺 正交试验 |
Optimization of Ultra High Pressure Sterilization Conditions for Fish Sausage |
| |
| LU Hai-xia,HANG Yu-yu,LI Jian-rong.Optimization of Ultra High Pressure Sterilization Conditions for Fish Sausage[J].Food Science,2012,33(12):89-92. |
| |
| Authors: | LU Hai-xia HANG Yu-yu LI Jian-rong |
| |
| Affiliation: | (1. Key Laboratory of Food Safety of Zhejiang Province, College of Food Science and Biotechnology Engineering,
Zhejiang Gongshang University, Hangzhou 310035, China；2. Bohai University, Jinzhou 121013, China) |
| |
| Abstract: | The effects of pressure,dwell time and temperature on microbial survival in fish sausage after ultra high pressure(UHP) sterilization were studied,and the sterilization conditions were optimized using orthogonal array design.Pressure was the most important affecting factor,followed by temperature;dwell time had the weakest effect.The optimal sterilization conditions were treatment pressure of 400 MPa,pressure-holding time of 5 min and treatment temperature of 30 ℃.Total bacterial count in fish sausage was reduced by 97.25% after UHP sterilization under these conditions,and 100% E.coli,mold and yeast were killed.No pathogenic bacteria were detected before and after UHP sterilization. |
| |
| Keywords: | ultra high pressure fish sausage sterilization technology orthogonal array design |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
