真空冷却协同减菌处理对卤牛肉保鲜的影响

Huazhen CAI, Feifei CAI,Di ZHOU,Qingfei DU,Feng ZHU,Xianlin CHEN,Cuiping XIE

Food and Fermentation Industries（2019）

Cited 3|Views8

No score

Abstract

为提高酱卤肉制品的品质和安全,延长其货架期,采用单因素实验、对比实验、保质期验证等方法,研究了真空冷却、减菌处理对卤牛肉保鲜的影响.结果表明,真空冷却终温12℃、压力1 200 Pa时,对卤牛肉有很好的保鲜作用,对质构亦无明显不利影响.与对照组相比,实验组的菌落总数、挥发性盐基氮均减少了约2/3,硫代巴比妥酸值(Thiobarbituric Acid Reactive Substances,TBARS)值降低了近1/2.真空冷却结合减菌处理,可显著提高产品的货架期,货架期为:20℃37 d,4℃164 d.该研究可为酱卤肉制品保鲜提供借鉴.

AI Read Science

Must-Reading Tree

Example

Generate MRT to find the research sequence of this paper

Chat Paper

Summary is being generated by the instructions you defined