摘要
本文以生鲜牛肉为研究对象,探索等离子体活性水处理对牛肉在贮藏过程中品质的影响。结果表明,等离子体活性水处理可以显著降低生鲜牛肉中的菌落总数,在贮藏过程中,对照组牛肉中微生物的最大生长速率为1.1,显著高于等离子体活性水处理组0.91(P<0.05),但对牛肉的色泽无显著影响。
In order to studied the effect of plasma active water treatment on the quality of food,fresh beef was selected as the research object.Result shown that total plate count of beef was significant decreased after PAW treatment.Maximum growth rate of control group was 1.1,which significant high than PAW group(0.91)P<0.05,however,the color values of beef wasn’t significant deterioration compared with control group.
作者
张婉玉
方维明
Zhang Wanyu;Fang Weiming(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)
出处
《现代食品》
2020年第20期185-188,共4页
Modern Food
基金
扬州大学大学生学术科技创新基金项目(编号:X20190924)。
