摘要
采用70～75℃或80～85℃的温度热处理30min,可以将酱牛肉中大部分腐败菌杀死,但芽孢尚能存活。低温杀菌以后,真空包装酱牛肉的货架期大大延长,但红度值有所下降。当加热处理温度提高时,在室温贮存时产品中芽孢杆菌的比例有所上升,乳酸菌的比例有所下降,而低温贮存抑制了芽孢杆菌的增殖。
The majority of spoilage bacteria in spiced beef could be killed by pasteurization at 70~75℃or 80~85℃for 30minutes,but the spores could surviv e.Shelf -life of vacuum -packed prod uct could be prolonged but the redness would fade to some extent after pasteuriza tion.With the elevation of the heating temperature,the proportion of Ba cillus in spoilage microflora increased when the products were stored at room temp erature.The proliferation of Bacil lus would be inhibited by low temperature storage.
出处
《食品科技》
CAS
北大核心
2003年第3期21-23,25,共4页
Food Science and Technology
