摘要
研究300W低温等离子体对真空包装酱卤鸭腿货架期的影响,分别设定为0s,180s,300s和480s进行处理。以菌落总数,电子舌,以及感官评分为评价指标来评价低温等离子体处理延长酱卤鸭腿货架期的效果。研究结果表明300W低温等离子体处理酱卤鸭腿最佳时间是180s。在此处理条件下,真空包装的酱卤鸭腿在较好的保持风味与品质的同时可延长货架期2d,比对照组延长100%。
The effect of 300W low temperature plasma on the shelf life of vacuum packaged sauced stewed duck leg was studied, and 0s, 180s, 300s and 480s were set to treat it. The colony count, elec- tronic tongue and sensory value were taken as evaluation indexes, and the effect of the low temperature plasma treatment on prolonging the shelf life of sauced stewed duck leg were evaluated. The results showed that the best time of treating sauced stewed duck leg by 300W low temperature plasma was 180s. In this condition, the flavor and quality of vacuum packaged sauced stewed duck leg were kept better, and the shelf life could prolong 2d, which was prolonged 100% than the control group.
出处
《肉类工业》
2017年第10期31-33,36,共4页
Meat Industry
基金
河南省产学研合作计划项目:酱卤鸭肉制品品质控制关键技术研究(172107000009)
关键词
酱卤鸭腿
低温等离子体
货架期
sauced stewed duck leg
low temperature plasma
shelf life
