微波杀菌技术在气调保鲜扒鸡生产中的应用研究  

Application of Microwave Sterilization Technology in Modified Atmosphere Braised Chicken Production

作　　者：席益民 赵祥忠[1,2] 李迎秋[1,2] 

机构地区：[1]山东德州扒鸡股份有限公司技术研发部,山东德州253003 [2]齐鲁工业大学食品科学与工程学院,山东济南250353

出　　处：《齐鲁工业大学学报》2015年第2期52-55,共4页Journal of Qilu University of Technology

基　　金：国家自然科学基金项目(31371839)

摘　　要：研究了微波杀菌技术在气调保鲜扒鸡中的应用效果,分别探讨了不同的杀菌功率、杀菌时间和杀菌方式对扒鸡产品中菌落总数、大肠杆菌、过氧化值、酸价、蛋白质及口感的影响,同时添加Nisin和ε-PL协助控制微生物数量并延长扒鸡产品的货架期,以杀菌功率、杀菌时间和抑菌剂添加量为因素进行了L9（3^3）的正交试验,得出气调包装扒鸡的最佳工艺为：卤制时Nisin和ε-PL按1：1的比例添加10 mg/kg,扒鸡气调包装后封口,采用900 W、分段杀菌300 s,产品在0益-5益下货架期达到30 d以上。The application of microwave sterilization technology in modified atmosphere braised chicken was studied in this experiment. The effects of different sterilization power, sterilization time and sterilization methods on total bacterial count, Escherichia coli, peroxide value, acid value, protein and taste of braised chicken products were explored. Adding Nisin and ε-PL can help controlling the number of microorganisms and extend the shelf life of the products. And an L9 （ 3^3 ） orthogonal experiment was carried out, which cover the addition of antimierobial agent, sterilization power and time. Finally, the optimum technical situations of modified atmosphere packaging for braised chicken were obtained. When braised chicken were stewed, Nisin and ε-PL equal proportions adding lOmg./kg; After modified atmosphere packaging, using 900 W, segmentation sterilization for 300 s, braised chicken will not deteriorate for more than 30 d at 0 ℃ - 5 ℃.

关 键 词：微波杀菌 扒鸡 货架期 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]