不同杀菌方式对卤鹅品质的影响研究  

Research of the effect of different sterilization ways on quality of spiced goose meat

作　　者：布丽君[1] 钟正泽[1] 林保忠[1] 彭祥伟[1] 解华东[1] 

机构地区：[1]重庆市畜牧科学院,农业部西南设施养殖工程科学观测实验站,重庆402460

出　　处：《食品工业科技》2013年第24期258-260,264,共4页Science and Technology of Food Industry

基　　金：国家水禽产业技术体系养殖技术岗位(CARS-43-15);重庆市基本科研业务费项目(11622;11616)

摘　　要：比较了巴氏杀菌、沸水浴杀菌及微波杀菌3种杀菌方式对卤鹅汁液流失率、色值、剪切力、杀菌效果等的影响。结果表明,2450MHz,670W,95℃,6min微波杀菌处理条件下卤鹅的汁液流失率最低,表面肉色的色值变化不显著,产品的肌肉嫩度变化最小,杀菌效果明显,可以作为卤鹅产品短时间(8d)储藏的一种有效杀菌技术。In this research drip loss,color value of surface layer,muscle tenderness and bactericidal effect were considered as the indicators,then the effect of pasteurization ,water bath sterilization and microwave sterilization on spiced goose meat were studied. The result showed that microwave sterilization under the conditions of 2450MHz,670W,95℃ ,6 minutes had the minimal impact on drip loss,muscle tenderness,the color value of meat surface and significant bactericidal effect. So it could be an effective method of sterilization for spiced goose meat in a short-term storage（8 days）.

关 键 词：卤鹅 巴氏杀菌 沸水浴杀菌 微波杀菌 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]