期刊论文

The sterilization effect of four sterilizations and the accompanying nutrient change in the water-soluble protein extract of pork

中文

食品科技

1005-9989

2015

40

9

124-128

10.13684/j.cnki.spkj.2015.09.027

国家自然科学基金项目（31201320）；

本校为第一机构

通过连续监测经巴氏灭菌、微波、微滤及超声波处理的猪肉水溶性蛋白提取液中菌落总数的变化,检测不同除菌处理前后其中水溶性蛋白质含量及分子量大小和各游离氨基酸含量变化。发现微滤处理能保证猪肉水溶性蛋白提取液3 d内无菌,且对其中营养物质基本无影响,超声波对其营养物质基本无影响,但对其基本无灭菌作用,微波及巴氏灭菌均会严重损耗提取液中的营养物质,对其有一定的灭菌作用。

In this study, the total bacterial count in the water-soluble protein extract of pork respectively preliminary degermed by pasteurization, microwave, microfiltration or ultrasonic wave was constantly measured to test the sterilization effect of these four pretreatments. Meanwhile, the content and molecular weight of water-soluble proteins and the free amino acid content before and after the degerming were detected. It was showed that the microfiltration can ensure the water-soluble protein extract of pork sterile in three days, microwave and pasteurization had some sterilization effect, while ...