碗形包装酱汁猪肘方便菜的辐射保藏  

EFFECT OF RADIATION ON PRESERVATION OF CONVENIENT DISH “BOWL-SHAPE PACKED PIG ELBOW”

作　　者：王克勤[1] 陈静萍[1] 李文革[1] 彭伟正[1] 

机构地区：[1]湖南省原子能农业应用研究所,湖南长沙410125

出　　处：《核农学报》2005年第4期301-303,共3页Journal of Nuclear Agricultural Sciences

基　　金：国家科技攻关计划(2001BA535-09)

摘　　要：本研究通过对生产原料和产品微生物污染水平的监测及产品辐照保藏效果的分析,确定碗形酱汁猪肘方便菜辐照杀菌最适宜的工艺及辐照剂量。研究表明,采用4.0～6.0kGy辐照杀菌,根据辐照后贮藏温度的不同,保质期可延长达2～6个月,其感观和理酱汁猪肘方便菜化指标均符合食品卫生标准。The suitable parameters for radiation processing were investiqated by analyzing the microload of material and product, and radiation effect on the preservation of convenient dish “bowl-shape packed pig elbow”. The results showed the store period of the product could be extended 2 - 6 month by 4.0 - 6.0 kGy radiation at different storage temperature. The sensory, physical and chemical index of the products met the requirement of relevand national standard of food hygiene.

关 键 词：方便菜 酱汁猪肘 辐射保藏 碗形包装 辐照剂量 食品卫生标准 辐照杀菌 保藏效果 污染水平 生产原料 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]