熟制鸭肉超高压杀菌技术初探

Exploration of Ultra-high Pressure Sterilization on Cooked Duck Meat

以熟制鸭胸脯肉为试材,在单因素试验的基础上,采用响应面法优化鸭肉超高压杀菌工艺。结果表明,鸭肉中菌落总数残余比例随超高压压强、时间与温度的增加而降低;熟制鸭肉超高压杀菌最佳工艺为:压强600 MPa,保压时间25 min,介质水温度28℃,按照该条件杀菌后,熟制鸭肉的菌落总数为159 CFU·g-1;经超高压杀菌后的熟制鸭肉在4、25、37℃下储藏,其货架期分别为144、48、8 h。

The ultra-high pressure（UHP） sterilization conditions（pressure intensity, holding time and media tem- perature） were optimized using cooked duck meat as materials by response surface methodology based on single fac- tor tests. Results showed that, the colony number of duck meat decreased with the increase of pressure, time and temperature of UHP. The optimum UPH sterilization technique parameters for duck meat were ：pressure 600 MPa, holding time 25 min, and water temperature 28℃. The total colony number of sterilized duck meat was 159 CFU＂ g^-1. The shelf life of cooked duck meat treated by UHP was 144 h, 48 h and 8 h respectively when duck meat was stored at 4, 25 and 37 ℃.