不同杀菌方式对烟熏火腿保质期的影响  

Effect of different sterilization on shelf life of smoked cooked ham

作　　者：慕鸿雁[1] 任庆存 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]江苏海企长城股份有限公司,江苏南京211100

出　　处：《食品工业科技》2011年第8期94-97,共4页Science and Technology of Food Industry

摘　　要：对真空包装后的烟熏火腿分别进行低温水浴(75、80、85℃)、微波(800W)、水浴-微波联合杀菌三种杀菌处理,并研究其在常温贮藏时感官品质、理化指标及菌落总数的变化。研究表明,水浴杀菌效果优于其它两种杀菌方式,低温水浴杀菌能够显著降低烟熏火腿在贮藏期间的菌落总数、TVB-N值、TBARS值,减少烟熏火腿贮藏期间的腐败,抑制贮藏期间脂肪的氧化,延长产品的保质期。Smoked cooked ham was treated with three-stage sterilization of low temperature water bath（70,80,85℃）,microwave（800W）,water bath-microwave respectively after being vacuum packaged,the changes of aerobic plate count,physio-chemical parameters as well as the sensory evaluation during storage at room temperature were analyzed.The results indicated that low temperature water bath sterilization was more effective than the other two sterilization treatments.There were obvious decreases of aerobic plate count,TVB-N value,TBARS value and lipid oxidation of the smoked cooked ham with low temperature water bath sterilization during storage at room temperature,and thus its shelf life was extended.

关 键 词：烟熏火腿 低温杀菌 感官品质 理化指标 菌落总数 保质期 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]