摘要
针对目前市场上缺少海鲜菇速食制品的现状,研究其炒熟制品的适用保藏技术,建立货架期参考值。在样品细菌菌落总数实测值基础上,采用Origin统计分析软件,建立相应的Gompertz模型,得出相应的方程式,求解得出其真空包装制品经不同剂量辐照后经冷藏与常温贮藏条件下的货架期。结果表明,经6k Gy辐照处理制品冷藏的货架期为5个月。
In view of the lack of Hypsizygus marmoreus products in market at present, the preservation technology for stir-fry fresh products was investigated to establish the reference shelf life. Based on the detemlined total bacterial counts, the software Origin was applied to establish Gompertz model for the shelf life of vacuum packaged products irradiated with different doses and stored at cold and normal temperatures. The results showed that the 6 kGy irradiation gave the cold stored products five mouths of shelf life.
出处
《美食研究》
北大核心
2016年第4期49-52,共4页
Journal of Researches on Dietetic Science and Culture
关键词
海鲜菇
真空包装
辐照
细菌生长模型
货架期
Hypsizygus marmoreus
vacuum packaging
irradiation
bacteria growth model
shelf life
