摘要
旨在研究压力(300MPa,15min)、温度(5,20,35,50℃)共同处理灭活肉制品中微生物(细菌总数、乳酸细菌、葡萄球菌、假单胞菌和肠杆菌)的效果。实验表明压力温度处理可以明显降低猪肉中微生物数量;革兰氏阴性细菌对压力更敏感;当加压温度为50℃时,灭活微生物的效果更好;微生物对高压处理的敏感性与压力处理时的温度,微生物的类群和肉的种类有关。
The purpose of this study was to analyze the effect of combined treatments of high pressure （ 300 MPa, for 15 min ） and temperature （ 5, 20,35,50 ℃ ）on microbial survival （ total bacteria count, lactic acid bacteria, Baird Parker flora, Pseudomonas sp. , and enterobacteria） in sliced cooked ham and ground pork patties. Microbial reduction due to the pressure/temperature treatment was higher in pork patties. Greater pressureinduced loss viability was observed in gram-negative bacteria. Microbial inactivation was more pronounced when pressure was applied at 50 ℃. Microbial sensitivity to the high pressure treatment was conditioned by the processing temperature, microorganism group and type of meat product.
出处
《食品与机械》
CSCD
北大核心
2006年第3期14-16,共3页
Food and Machinery
关键词
牛肉
猪肉馅
微生物
高压力
Beef
Pork patties
Microorganism
High pressure
