微波杀菌对卤猪肝品质特性的影响

Effect of Microwave Sterilization on Quality Properties of Stewed Pork Liver

为了研究微波杀菌技术对卤猪肝品质特性的影响,以卤猪肝为研究对象,采用微波等杀菌方式对酱卤猪肝进行杀菌,研究微波杀菌对卤猪肝杀菌效果及含水率、质构、色泽、维生素等理化指标的影响。结果表明:微波杀菌后卤猪肝水分含量降低,嫩度下降,韧性增强,在表面温度达到70℃时,其杀菌效果与高温杀菌接近,且微波杀菌后,卤猪肝的色泽变暗、VA含量减少,但与高温杀菌相比,品质变化较小。

This study explored the effect of microwave sterilization on quality properties of stewed pork liver such as microbiological indexes, moisture content, texture, color and vitamin A content. After microwave sterilization, the moisture content and tenderness of stewed pork liver decreased, and the toughness increased. When the surface temperature reached 70 ~C, similar sterilization efficiency to that obtained by high temperature treatment was obtained. Moreover, after microwave sterilization, the color of stewed pork liver became dark, and vitamin A content declined, but only minor quality change was observed when compared with high temperature sterilization.