低温羊肉火腿综合保鲜技术的研究  

Study on the synthetical preservation techniques oflow temperature mutton ham

作　　者：孙卫青[1] 马丽珍[2] 

机构地区：[1]长江大学生命科学学院,荆州434025 [2]山西农业大学食品科学与工程学院,太谷030801

出　　处：《食品科技》2004年第9期36-39,共4页Food Science and Technology

基　　金：山西省科委攻关项目(002128)

摘　　要：根据栅栏因子保鲜理论，采用多种栅栏因子科学合理的组合．对低温羊肉火腿进行了综合保鲜研究，结果表明：原料减菌化处理(醋酸2％、双乙酸钠3％、抗坏血酸2％、硫代硫酸钠2％、山梨酸钾1％)+保鲜剂(Nisin 0．15％、山梨酸钾0．19％、双乙酸钠0．11％)+水浴热处理(85～90℃、30min杀菌2次，中间急速冷却)可使低温羊肉火腿在0～4℃贮存条件下，货架期达6个月之久；同等条件下，微波120s热处理(功率900W，中心温度90℃)的羊肉火腿货架期达到3～4个月。Study of synthetical preserving techniques were carried out in this thesis, which based on hurdle technology. The result showed that the shelf-life of low temperature mutton ham could be extended to 6 months at 0~4℃ for optimum water bathing treatment (85~90℃, heating 30min, immediately rapid cooling and repeat another time) combined with the application of bacteria minimizing treatment (2% acetic acid, 3%NaAc2, 2% ascorbic acid, 2% Na2S2O3 and 1% potassium sorbate) and the optimum formula for preservatives(Nisin0.15%,potassium sorbate 0.19%, NaAc2 0.11%), while the shelf-life of optimum microwave heating (120s, 900W, 90℃) was 3~4 months under the same situation.

关 键 词：低温 综合保鲜 栅栏技术 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]