泡椒凤爪防腐保藏及栅栏因子调控研究  

Study on the preservation and hurdle factors regulation of pickle chicken legs

作　　者：张佳敏[1] 王卫[1] 唐仁勇[1] 

机构地区：[1]成都学院(成都大学)肉类加工四川省重点实验室,四川成都610106

出　　处：《食品工业科技》2014年第2期291-295,299,共6页Science and Technology of Food Industry

基　　金：肉类加工四川省重点实验室开放基金资助项目(11-R07);国家星火科技项目现代新技术改造传统肉类加工及副产利用研究与应用(2011GA810017)

摘　　要：通过研究乳酸添加量、巴氏灭菌温度与灭菌时间对泡椒凤爪菌落总数和口感的影响,采用响应面法对泡椒凤爪加工工艺进行优化,确定泡椒凤爪的最佳加工工艺参数为乳酸添加量0.4mL,灭菌温度83℃,灭菌时间18min。在巴氏灭菌基础上,研究调控防腐剂、辐照及冷藏三种栅栏因子对产品保藏性的影响。三种保藏技术均能有效提高产品保藏性。在产品的加工、贮运及销售过程中,应结合不同栅栏因子的优势对产品保藏进行综合调控,以提高产品品质及营养安全性。The effects of lactic add,pasteurization temperature and sterilization time on the total number of colonies and taste of pickle chicken legs were studied. The processing technology was optimized by response surface method,and the best process parameters of Pickle chicken legs were determined as follow：the amount of lactate 0.4mL,sterilization temperature 83℃,sterilization time 18min. Based on pasteurization,the preserved effects were study by regulating the three hurdle factors of preservatives,irradiation and frozen. The result showed that three technologies could improve the preservation. In the processing,storage and sales process of product,it should be combined with the advantages of different hurdle factors to regulate product preservation,to improve product quality and nutrition security.

关 键 词：泡椒凤爪 栅栏因子 保藏 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]