摘要
分别将猪肋腹肉置于沸水中预加热3、5、7、9 min和11 min后进行低温杀菌,再置于20℃的恒温条件下保存,分别在0、20、40、60、80、100、120 d对其进行各项理化指标和细菌总数的测定。结果表明:5 min处理组在储存至100 d时仍具有良好的食用特性,剪切力12.59 N、pH 6.6、TBARS值0.87、细菌总数为0、感官评分均在6分以上。
In this study,pork bellies were separately pre-heated in boiling water in 3,5,7,9 min and 11 min,then sterilized in low-temperature condition,then incubated at 20 ℃,respectively No.0,20,40,60,80,100,120 d and its physical and chemical indexes and the total number of bacteria were determined.The results showed that： 5 min treatment group in the storage 100 d still has a good eating characteristics,shear force 12.59 N,pH 6.6,TBARS value 0.87,the total number of bacteria is 0,sensory score≥6.
出处
《食品科技》
CAS
北大核心
2010年第12期150-153,共4页
Food Science and Technology
关键词
低温
猪肋腹肉
储存
肉质
low-temperature
pork bellies
storage
meat quality
