杀菌条件对白云凤爪储藏品质的影响  

Effect of Sterilization on the Storage Quality of Baiyun Chicken Claw

作　　者：李作为[1] 张立彦[2] 芮汉明[2] 温雪馨[2] 

机构地区：[1]广东轻工职业技术学院,广东广州510300 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2011年第7期738-741,共4页Modern Food Science and Technology

基　　金：广东省教育部产学研结合项目资助(2010B090400250)

摘　　要：本试验研究了白云凤爪的杀菌条件及在储藏过程中品质的变化情况。结果表明,与超高静压杀菌方式相比,高温短时热杀菌可以达到较为理想的杀菌效果,最佳热杀菌工艺为90℃、5 min。热杀菌后的白云凤爪在常温储藏过程中,其微生物、挥发性盐基氮、TBARS值和pH值均没有明显变化,产品在保藏过程中没有明显腐败。The sterilization conditions and quality changes during preservation of Baiyun chicken claw were studied.Compared with ultra-high pressure sterilization,pasteurism with high temperature and short time had ideal sterilization effects.The optimum sterilization conditions of Baiyun chicken claw were 90 ℃ and 5 min.During the preservation of products at room temperature,little changes of microorganism,TVBN,TBARS and pH value were detected,which indicated that no obvious corruptions occurred in the products.

关 键 词：白云凤爪 杀菌 储藏 品质 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]