加热杀菌对八珍鸡翅根品质影响的研究  

Study on effect of pasteurization on quality of Bazhen chicken wing

作　　者：张怀珠[1] 徐晓霞[1] 彭涛[1] 王炳文[1] 

机构地区：[1]甘肃农业职业技术学院,甘肃兰州730020

出　　处：《肉类工业》2015年第4期38-42,共5页Meat Industry

摘　　要：采用加热杀菌方式对八珍鸡翅根进行处理,结果表明：加热杀菌能明显降低初始菌数,对八珍鸡翅根的保藏有利。经90~95℃水浴二次杀菌处理并急速冷却处理的产品,在25±0.5℃条件下货架期超过15d,能有效地延长八珍鸡翅根的保质期。Bazhen chicken wing was treated with pasteurization. The results showed that pasteuriza- tion could decrease the initial number of bacteria significantly. It was good for the storage of Bazhen chicken wing. When the products sterilized secondly with water bath at 90 - 95℃ then quick - frozen, its shelf life was more than 15 clays at the temperature of 25 ±0.5℃. It could efficiently prolong the shelf life of Bazhen chicken wing.

关 键 词：八珍鸡翅根 加热杀菌 品质 货架期 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]