摘要
对真空包装后的烟熏火腿分别进行低温水浴(75、80、85℃)、微波(800W)、水浴-微波联合杀菌三种杀菌处理,并研究其在常温贮藏时感官品质、理化指标及菌落总数的变化。研究表明,水浴杀菌效果优于其它两种杀菌方式,低温水浴杀菌能够显著降低烟熏火腿在贮藏期间的菌落总数、TVB-N值、TBARS值,减少烟熏火腿贮藏期间的腐败,抑制贮藏期间脂肪的氧化,延长产品的保质期。
Smoked cooked ham was treated with three-stage sterilization of low temperature water bath（70,80,85℃）,microwave（800W）,water bath-microwave respectively after being vacuum packaged,the changes of aerobic plate count,physio-chemical parameters as well as the sensory evaluation during storage at room temperature were analyzed.The results indicated that low temperature water bath sterilization was more effective than the other two sterilization treatments.There were obvious decreases of aerobic plate count,TVB-N value,TBARS value and lipid oxidation of the smoked cooked ham with low temperature water bath sterilization during storage at room temperature,and thus its shelf life was extended.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第8期94-97,共4页
Science and Technology of Food Industry
关键词
烟熏火腿
低温杀菌
感官品质
理化指标
菌落总数
保质期
smoked cooked ham
low-temperature sterilization
sensory evaluation
physio-chemical parameters
aerobic plate count
shelf life
