裸装卤制全鸭物理保鲜方法研究  

Physical perserving techniques of unpacked red-stewed full duck

作　　者：艾有伟[1] 夏天龙[1] 林睿[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《食品科技》2014年第6期141-145,共5页Food Science and Technology

基　　金：国家"863"子课题(2012AA101703)

摘　　要：以裸装卤制全鸭为乳酸菌固体生长基质,比较了臭氧、真空、紫外3种保鲜方式及臭氧真空、紫外真空复合保鲜方式对乳酸菌杀菌效果及其生长情况的影响。结果表明:这几种保鲜方法都有瞬时不同程度的杀菌效果,其中紫外和臭氧2种保鲜方法均能降低乳酸菌的生长速度,紫外真空保鲜方法能延长乳酸菌的延滞期;几种保鲜方式均能在一定程度上延长产品的货架期。The effect of the following preservation methods and the compound preservation methods, ozone, vacuum, ultraviolet, ozone and vacuum, ultraviolet and vacuum on the sterilization and the growth of lactobacillus were compared by using the unpacked red-stewed duck as the solid medium. The results showed that, these preservation methods had varying degrees of effect on instantaneous sterilization, of which the methods of UV, ozone could reduce the growth of lactobacillus, the compound of UV and vacuum could extend the lag phase of lactobacillus. Anyhow, these preservation methods could extend the shelf life to some extent.

关 键 词：裸装卤制全鸭 货架期 物理保鲜 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]