微波-高压蒸汽复合杀菌对鸡骨泥肝酱品质的影响及营养分析

Effects of Microwave and High Pressure Steam Compound Sterilization on Quality of Chicken Bone Liver Paste and Detection of Its Nutritional Composition

采用微波杀菌、高压蒸汽杀菌及二者复合杀菌,对骨泥肝酱杀菌后的品质影响进行研究。通过对杀菌后产品的菌落总数、色泽及质构特性进行测定,确定了复合杀菌的最佳杀菌条件。结果表明:800 W微波杀菌120 s后,再经121℃高温杀菌10 min,杀菌产品的菌落总数为0。此时产品色差结果为L值39.16,a值9.93,b值20.27;质构结果为硬度值15.78 N,黏着性39.71 N,咀嚼性21.26 N;理化指标及营养成分测定结果表明,该产品水分活度为0.90,pH 6.88,水分57.93%,灰分2.93%,蛋白质8.76%,脂肪28.51%,钙246.38 mg/100g,产品中含有油酸36.57%,亚油酸31.41%,少量的棕榈酸和硬脂酸。

The purpose of the present study was to investigate the effects of microwave sterilization,high-pressure steam sterilization and compound sterilization on the quality of bone liver paste.After sterilization in three ways,the total number of colonies,product color and texture characteristics of the product were measured,and the optimal sterilization conditions for compound sterilization were determined.When using 800 W microwave sterilization for 120 s,and then sterilizing at 121°C for 10 minutes,the total number of colonies of the sterilized product is 0.At this time,the color difference of product was L value 39.16,a value 9.93,b value 20.27;texture results were as follow:hardness value 15.78 N,adhesion value 39.71 N,chewiness value 21.26 N.The results of physicochemical indexes and nutritional indicators of the sterilized products showed that the pH was 6.88,the water activity was 0.90,the moisture content was 57.93%,the ash content was 2.93%,the protein content was 8.76%,the fat content was 28.51%,and the calcium content was 246.38 mg/100g.Meanwhile,the product contains oleic acid 36.57%,linoleic acid 31.41%.and a small amount of palmitic acid and stearic acid.Through this process,the product achieves the requirements of a good taste and high nutritional level.