鱼肉肠的超高压杀菌工艺研究  

Study on Ultra-high Pressure Sterilization Conditions for Fish Sausage

作　　者：杭瑜瑜[1] 

机构地区：[1]琼州学院理工学院,海南三亚572022

出　　处：《琼州学院学报》2012年第2期11-14,共4页Journal of Qiongzhou University

摘　　要：以鱼肉肠为研究对象考察了处理压力、保压时间以及协同温度对微生物的影响,并采用正交试验优化了鱼肉肠的杀菌工艺条件.通过数据分析得出杀菌的最优化工艺条件为:操作压力400MPa、保压时间5min、协同温度30℃.Ultra - high pressure sterilization conditions for fish sausage were studied. The effect of different processing pressure, temperature and holding time on survival of microorganisms of fish sausage was investigated, The Sterilization conditions was optimized by using orthogonal test design. The optimum condition for sterilizing fish sausage was determined to be 400MPa,30℃ and 5rain.

关 键 词：超高压 鱼肉肠 杀菌工艺 正交试验 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]