超高压处理对芥菜制品与生鲜猪肉杀菌效果的研究  

Study on sterilizing effect of ultra high pressure treatment on mustard products and fresh pork

作　　者：肖华志 吕洪波[2] 贾恺[1] 李丽[1] 李琳[1] 

机构地区：[1]天津大学农业与生物工程学院,天津300072 [2]天津市华泰森淼生物工程技术有限公司,天津300384

出　　处：《食品与机械》2007年第1期36-38,80,共4页Food and Machinery

摘　　要：以芥菜制品、生鲜猪肉及其经大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌人工污染的样品为对象,分别经过200MPa,10min、400MPa,10min、600MPa,5min、600MPa,10min、600MPa,15min、600MPa,20min的超高压处理,测定处理前后的菌落总数。结果表明:试验条件的超高压处理对大肠杆菌、金黄色葡萄球菌的杀灭效果很好,残活率最大下降了8.48、5.90对数;对生鲜猪肉和芥菜制品中的微生物具有较好的杀灭效果,残活率最大下降了3.45、3.57对数。Mustard products and fresh pork, which were contaminated with Escherichia coli, Staphylococcus anreus, and Bacillus subtilis, were treated by Ultra High Pressure （UHP） with different pressure and time, such as 200 MPa ＆ 10 min, 400 MPa ＆ 10 min, 600 MPa ＆ 5 min, 600 MPa ＆ 10 min, 600 MPa ＆ 15 min, 600 MPa ＆ 20 min. The aerobic plate count was determined before and after these treatments. The results showed that under the experimental condition, Escherichia coli and Staphylococcus aureus were inactived significantly by UHP treatment, and the fraction of surviving cells were maximally 8.48 and 5.90 log reduction, respectively. Bacteria in Mustard products and fresh pork were inactived effectively by UHP treatments, and the fraction of surviving cells were maximally 3.45 and 3.57 log reduction, respectively.

关 键 词：超高压 芥菜 猪肉 杀菌 

分 类 号：TS201.1[轻工技术与工程—食品科学]