咸肉的加工工艺与辐照保质研究  

Study on the Processing Technology and Irradiation Preservation of the Bacon

作　　者：曹宏[1] 翟建青[1] 韩燕[1] 汪兴海[1] 包建忠[1] 王锦荣[1] 陈秀兰[1] 

机构地区：[1]江苏里下河地区农业科学研究所,江苏扬州225007

出　　处：《农产品加工（下）》2009年第11期30-31,34,共3页Farm Products Processing

基　　金：农业部公益性行业(农业)科研专项经费项目(200803034);江苏省农业科技自主创新资金项目(2009年)

摘　　要：咸肉风味独特，深受消费者欢迎。咸肉加工工艺的关键，是在上盐工序中把握加盐量和操作时间，堆放肉要平叠压好，腌渍温度控制在8-12℃；4kGy辐照冷藏处理的咸肉，在保藏90d后的菌落总数小于1×10^2cfu／g，脂肪色泽白皙，过氧化值为20．5meq／kg，感官指标最好。Bacon was liked by most customers because of its special flavor. In bacon processing, the most important was to control the adding time and the quantity of the salt and to keep temperature range from 8 centigrade to 12 centigrade during the meat pickling and curing. The bacon were treated with 4 kGy irradiation dose and deepfreeze, the results showed that after 3 months, the number of total bacteria less than 1 × 10^2 cfu/g, the fatty color was white, the peroxide value was 20.5 meq/kg, and the sensory index was the best.

关 键 词：咸肉 加工工艺 辐照保质 抗氧化 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]