摘要
为研究卤鸭脖5个梯度的水浴杀菌方式灭菌效果,经过7 d贮存期,试验对比分析了卤鸭脖的微生物指标,基于主成分分析法分析了理化特性,基于模糊数学分析了感官特性,建立了综合分析方法,最终优化出水浴杀菌参数:25 min,93±3℃。
The sterilization effect of five gradient water bath sterilization methods for spiced duck neck was studied.After 7 days of storage,the microbial indexes of spiced duck neck were compared and analyzed.The physicochemical characteristics were analyzed based on principal component analysis,sensory characteristics were analyzed based on fuzzy mathematics,and the comprehensive analysis method was established.Finally,the sterilization parameters of spiced duck neck were optimized as follows:25 minutes,93±3℃.
作者
王永强
刘烈淼
薛海华
王丽
钱和
姚卫蓉
WANG Yongqiang;LIU Liemiao;XUE Haihua;WANG Li;QIAN He;YAO Weirong(Jiangsu Wuxiangju Food Co.,Ltd.,Changzhou 213200;Jiangnan University,Wuxi 214122)
出处
《食品工业》
CAS
北大核心
2019年第10期146-150,共5页
The Food Industry
基金
江苏省科技支撑计划（BE2018316）
常州市科技支撑计划（CE20172002,CE20182006）
常州市工程技术研究中心（CM20180014）
常州市金坛区科技项目（KJ201717）
关键词
卤鸭脖
理化
模糊数学
主成分分析
感官
spiced duck neck
physicochemical
fuzzy mathematics
principal component analysis(PCA)
sensory evaluation
