期刊论文

The Effect of Short-term High Temperature on the Growth Prediction on Pseudomonas in Cold Fresh Duck with Modified Atmosphere Packaging

中文

食品研究与开发

1005-6521

2016

37

18

186-188

10.3969/j.issn.1005-6521.2016.18.044

湖北省科技支撑计划公益性科技研究类项目（2014BBB012）；

本校为第一机构

以气调包装的分割鸭胸肉制品为研究对象,通过短时高温处理模拟消费者从超市到家里这段时间暴露在高温环境,研究其对假单胞菌生长预测的影响。结果表明30℃(30 min)的高温环境处理前后假单胞菌数值影响不显著;通过对不同储藏条件后短时高温处理对假单胞菌实测值与预测值比较发现在储藏初期影响较小,后期影响较大。

Based on the cold fresh duck with modified atmosphere packaging, short-term high temperature treatment was used to simulate the condition that the product are exposed to high temperature environment dur-ing consumers go home from supermarket to home in the paper, and the effect of short-term high temperature treatment on the growth prediction model on Pseudomonas was studied. The results indicated that number of Pseudomonas was not significantly affected by 30 ℃(30 min)high temperature treatment. Compared with the measured values and predicted...