| 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].现代食品科技,2006,22(2):128-131. |
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| 作者姓名： | 江昕 何锦风 王锡昌 |
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| 作者单位： | 上海水产大学食品学院,上海,200090;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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| 基金项目： | 解放军总后勤部军需装备研究所申报课题 |
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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 |
| 文章编号： | 1007-2764(2006)02-0128-041 |
| 修稿时间： | 2005年10月24 |
Study on Ready-to-eat Food derived from Red Swamp Crayfish |
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| Jiang Xin,He Jin-feng,Wang Xi-chang.Study on Ready-to-eat Food derived from Red Swamp Crayfish[J].Modern Food Science & Technology,2006,22(2):128-131. |
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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 food and the control of water activity (Aw) which is a main hurdle factor were studied. With the red swamp crayfish as the material and PET/AT/PP package resistant to high-temperature. The research aimed to develop a ready-to-eat food derived from red swamp crayfish which could be stored without refrigeration conditions. The technique could eliminate the negative effect on products made by high-temperature sterilization. |
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| Keywords: | Red swamp crayfish Ready-to-eat food Water activity Moisture Hurdle factor |
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