超高压技术在手撕特种野山猪肉灭菌工艺中的应用  

Application of Ultra-high Pressure Technology in Sterlization of Hand Tore Special Wild Mountain Pork

作　　者：柏红梅[1] 赵刚 游敬刚[1] 潘红梅[1] 陈功[1] 

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130 [2]四川省射洪县金华清见桔橙有限责任公司,四川射洪629200

出　　处：《肉类研究》2011年第11期10-13,共4页Meat Research

基　　金：四川省经委技术创新项目(2009XM031);国家星火计划项目(2007EA810059)

摘　　要：目的:超高压技术在手撕特种野山猪肉的灭菌生产过程中的应用。方法:以菌落总数和综合指标为依据,通过单因素和响应面分析法优化超高压灭菌手撕特种野山猪肉的工艺参数。结果:最佳灭菌参数为灭菌温度26.38℃、灭菌压力486.94MPa、灭菌时间15.92min。结论:超高压技术提高了产品出品率,减少营养成分流失,并很好地保持了野山猪肉的品质,具有较好的推广应用前景。Purpose： To evaluate the application of ultra-high pressure technology for sterilizing hand tore special wild mountain pork. Methods： Process parameters optimization was performed using one-factor-at-a-time method and response surface analysis based on total plate count and comprehensive quality evaluation. Results： The best sterilization parameters were determined as follows： temperature 26.38 ℃, pressure 486.94 MPa, and press-holding time 15.92 min. Conclusions： High pressure technology can improve productivity, reduce nutrient losses, maintain the quality of wild mountain pork well and therefore has a bright application and popularization prospect.

关 键 词：超高压技术(UHT) 野山猪 响应面法 

分 类 号：TS205[轻工技术与工程—食品科学]