微波杀菌温度对卤鹅杀菌效果的影响

The Effect of Microwave Sterilization Temperature on Sterilization Effect of Spiced Goose Meat

以卤鹅储藏过程中菌落总数、挥发性盐基氮以及过氧化值的变化为指标,探讨了在微波杀菌时间为9 min时,不同微波处理温度（83℃,87℃,90℃,94℃和98℃）对卤鹅的杀菌效果的影响。结果表明：对照组卤鹅储藏11 d后菌落总数超标,87℃,90℃,94℃和98℃微波处理组在4℃~8℃条件下储藏3个月后菌落总数和挥发性盐基氮均未超标,而过氧化值则随着温度的升高逐渐增大,98℃处理组过氧化值为5.48 meq/kg,明显高于94℃处理组的过氧化值3.86 meq/kg。综合考虑,杀菌时间为9 min时,杀菌温度为87℃,90℃和94℃的微波杀菌处理可以满足卤鹅杀菌要求。

Hygienic quality indicators of colony count, TVBN content and peroxide value（PV） were measured to evaluate（treatment time was 9 min） the effect of microwave sterilization temperature（83 ℃, 87 ℃, 90 ℃, 94 ℃ and 98 ℃） on sterilization effect of spiced goose meat. The result showed that after 11 d refrigeration（4 ℃~8 ℃）, the colony count of the control group（without sterilization） surpassed the microbiology standard of meat product. The colony count and TVBN content of microwave treatment groups（sterilization temperature were 87 ℃, 90 ℃, 94 ℃ and 98 ℃） without standard exceeding after 3 months＇ refrigeration. The peroxide value increased gradually with the increase of sterilization temperature, when the sterilization temperature was 98 ℃, corresponding peroxide value was 5.48 meq/kg, while 94 ℃ corresponding 3.86 meq/kg. Comprehensive surveys, when the sterilization time was 9 min, the microwave sterilization temperature were 87 ℃, 90 ℃, and 94 ℃ could meet the experimental requirements.