卤鹅微波杀菌工艺条件的优化  

Optimization of Microwave Sterilization Condition of Spiced Goose Meat

作　　者：李星[1] 张晓春[1] 布丽君[1] 解华东[1] 景绍红[1] 欧秀琼[1] 

机构地区：[1]重庆市畜牧科学院,农业部养猪重点实验室,养猪科学重庆市市级重点实验室,重庆402460

出　　处：《农产品加工》2017年第1期35-37,共3页Farm Products Processing

基　　金：重庆市基本科研业务费项目(16442)

摘　　要：以杀菌温度(87,90,94℃)和杀菌时间(7,9,11 min)为变量进行二因素三水平的正交试验,通过考察卤鹅在3个月贮藏过程中菌落总数、挥发性盐基氮和过氧化值的变化,确定卤鹅微波杀菌的最佳工艺条件。结果表明,杀菌温度94℃,杀菌时间9 min处理组的抑菌效果最好,在贮藏3个月后菌落总数只有110 CFU/g,而且挥发性盐基氮和过氧化值仍符合使用标准。综合考虑,卤鹅微波杀菌的最佳工艺条件为杀菌温度94℃,杀菌时间9 min。Orthogonal design is employed with two factors and three levels（sterilization temperature 87, 90, 94 ℃ and sterilization time 7,9,11 min）. Variations of colony count,TVBN content and peroxide value（PV） of spiced goose meat are measured during 3 months of storage. The result shows that,treatment with sterilization temperature 94 ℃ and sterilization time 9 min have the best bacteriostatic effect. After 3 months refrigeration,the colony count is 110 CFU/g,TVBN content and PV level are also in accord with edible level. Comprehensive surveys,The optimum microwave sterilization conditions are as followed：the sterilization temperature 94 ℃ and the sterilization time 9 min.

关 键 词：卤鹅 微波杀菌 杀菌温度 杀菌时间 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]