微波杀菌对盐鸡翅根杀菌效果及品质影响  

Effects of microwave sterilization on sterilization effect and quality of salt-baked chicken wings

作　　者：张祎敬 秦丽娟[1] 宋贤良[1] 徐梅[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2016年第20期245-248,共4页Science and Technology of Food Industry

基　　金：2015年广东省科技计划项目(2015A020209116)

摘　　要：以菌落总数、感官评分、水分含量和过氧化值为指标,研究了微波杀菌功率和时间对盐焗鸡翅根的杀菌效果及品质的影响。结果表明,增大微波功率和时间能显著减少盐焗鸡翅根的菌落总数(p<0.05),使保质期延长,但微波功率和时间过大会导致产品感官品质下降,脂肪氧化更严重。综合考虑,确定了能较好保持盐焗鸡翅根感官品质,又能实现35℃储藏保质期达到35 d的微波杀菌条件:微波功率750 W,微波时间20 min。The microbial counts, sensory test, moisture content and peroxide value were taken as indexes to analyze effects of microwave sterilization on sterilization effect and quality of salt-baked chicken wings.The results showed that microbial counts reduced significantly and the shelf life was extended when microwave power and time increased（p 〈0.05）.However, sensory test declined and lipid oxidation became more serious when power and time was over large.With a comprehensive consideration,the optimum microwave sterilization conditions were as follows：microwave power of 750 W, microwave time of 20 min, which could not only keep its sensory quality but make it stored for 35 days.

关 键 词：盐焗鸡 微波杀菌 储藏 品质变化 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]