期刊论文

中文

食品研究与开发

1005-6521

2019

40

2

98-102

10.3969/j.issn.1005-6521.2019.02.019

湖北省技术创新专项(重大项目)(2017ABA136).

本校为第一机构

为解决酱卤制品在冷凉环节易被微生物污染的问题,以酱卤鸭腿为试验原料,在冷凉环节采用酸性氧化电解水雾化处理10 min并以气调包装后于4℃冷藏,通过测定评价样品的菌落总数、 肠杆菌数、 挥发性盐基氮(total volatile base nitrogen,TVB-N)、感官评价及肠杆菌的一级生长模型,开展了酸性氧化电解水对酱卤鸭腿制品的减菌作用及其对品质的影响研究.结果表明:酸性氧化电解水能够显著降低卤制鸭腿冷凉及贮藏过程中的菌落总数、肠杆菌数(P

It was to solve the problem of microbial contamination in cold section,it evaluated the effect of sterilization of microorganism and influence of quality on braised duck leg,which was treated with spraying electrolyzed oxidizing water(EOW)for 10 min and packaged with modified atmosphere which then frozen at 4℃.Simultaneously,the total number of colonies and Enterobacteriaceae,total volatile basic nitrogen(TVB-N)content,sensory evaluation,and the primary growth model of Enterobacteriaceae were the main evaluation indicators.Results indicated th...