摘要
以真空包装的烧鸡为原料,通过对脉动高压处理后冷藏过程中烧鸡的菌落总数、乳酸菌总数、pH值、TBARS值和感官评分的测定,研究脉动高压处理对烧鸡贮藏性的影响。结果表明:脉动高压处理可使烧鸡的菌落总数和乳酸菌总数显著降低,并且在整个贮藏过程中,一直处于最低水平;pH值和TBARS值随脉动高压处理次数的增加而增大,在整个贮藏过程中均呈现先上升后下降的变化;脉动高压处理后烧鸡的感官品质变化不大,各处理组的感官评分差异不显著。脉动高压处理的效果与脉动施压次数之间不呈线性关系,2次和3次脉动高压处理的整体效果明显优于1次的,而这两个处理组的处理效果相当。
In order to evaluate the effect of pulsed high pressure treatment on preservative properties of vacuum-packed roast chicken,the amount of microorganism,the amount of lactic bacteria,pH value,TBARS value,sensory evaluate were studied.Results showed that pulsed high pressure treatments were effective in reducing microbial populations of roast chicken,and the microbial populations were lower over the storage period;the pH value and the TBARS value increased by pulsed number increasing,and they increased first and then decreased over the storage period;the effect of pulsed high pressure treatment on the sensory quality of roast chicken was negligible.There was not linear relationship between the effect of pulsed high pressure treatment and pulsed time,the results of two and three times pulsed high pressure were better than one time,and they were equivalent between the two treatments.
出处
《食品与机械》
CSCD
北大核心
2015年第5期177-180,共4页
Food and Machinery
基金
农业部公益性行业科研专项(编号:201303083)
河南省高校科技创新团队支持计划资助(编号:13IRTSTHN006)
关键词
脉动高压
烧鸡
贮藏性
pulsed high pressure treatment
roast chicken
preservative properties
