汤鸭的柔性杀菌工艺  

Flexible Sterilization of Duck with Soup

作　　者：王毅明[1] 张憃[1] 王拥军 徐丰民 

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122 [2]杭州严州府食品有限公司,浙江杭州310014

出　　处：《食品与生物技术学报》2012年第5期511-517,共7页Journal of Food Science and Biotechnology

基　　金：国家“十一五”科技支撑计划项目(2007BA03Z320)

摘　　要：研究了乳酸链球菌素(Nisin)及山梨酸钾复配在鸭肉熟制品的中的抑菌作用,通过添加Nisin抑制肉制品中的芽孢等耐热性菌体,从而降低杀菌强度。结果表明:当Nisin、山梨酸钾的质量分数分别为0.5g/kg、0.05g/kg时,杀菌条件可降至110℃、25min,产品保质期可以达到6个月。This manuscript studied the antibacterial action of Nisin and potassium sorbate compound in the cooked duck meat products.It resists bacterial spores in meat products by adding Nisin,thereby reducing the sterilization intensity.The results showed that: When the concentration of nisin and potassium sorbate in the cooked duck meat were achieved at 0.5 g/kg and 0.05 g/kg,respectively,the sterilization conditions reduced to 110 ℃ for 25 mins,under the optimum conditions,the cooked duck meat′s shelf-life is 6 months.

关 键 词：鸭肉 乳酸链球菌素 山梨酸钾 杀菌 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]