不同杀菌方式对低盐榨菜品质的影响

Effects of Different Sterilization Methods on The Quality of Low-salt Picked Tubers Mustard

试验研究了微波杀菌和水浴巴氏杀菌对低盐榨菜品质的影响,结果表明:微波杀菌后的榨菜,其色泽、脆度及气味均优于巴氏杀菌榨菜;微波杀菌榨菜中亚硝酸盐含量低于巴氏杀菌榨菜;微波杀菌能比水浴巴氏杀菌更有效地杀灭榨菜中的有害微生物。

Effects of microwave sterilization and pasteurization on quality in low-salt pickle were studied.The results showed that the low-salt pickle treated with microwave sterilization was better than that with pasteurization not only in color,taste,but also in flavor;the reduced value of nitrite concentration in pickle with microwave sterilization was lowered than pickle with pasteurization;the microorganisms in low-salt pickle could be inactivated effectively by microwave sterilization.