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应用多靶栅栏技术控制羊肉生产与贮藏过程中的微生物 被引量：6

Applied Multi-target Hurdle Technology to Control Microorganisms during Lamb Meat Production and Storage
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摘要 在冷却羊肉的生产过程中 ,可以运用表面清洗消毒、添加化学生物防腐剂、真空包装、低温贮藏等栅栏因子对羊肉产品的微生物进行控制。有效的多靶栅栏组合是采用 5 0mg/L稳定态ClO2 对胴体进行表面消毒 ,添加 0.0 1%乳酸链球菌素和 1%乳酸钠 ,真空包装后于 (4± 1)℃贮藏 ,可以使冷却分割羊肉的货架期达到 30d。 During chilling lamb meat production, Microbes can be controlled with hurdle factors, such as cleaning surface of carcass, adding chemical or bio-antiseptic, vacuum package, chilling storage etc. Efficient composition of muti-target hurdle factors is: disinfect of carcass with 50 mg/L ClO_2, adding 0.01% nisin and 1.0% lactic sodium to cutting lamb meat, then vacuum package, and storage at 4±1℃, the shelf-life would be 30 d.
作者 李宗军
机构地区 湖南农业大学食品科技学院
出处 《食品与发酵工业》 CAS CSCD 北大核心 2005年第2期127-129,共3页 Food and Fermentation Industries
基金 湖南省重大专项研究项目 (No.0 4NK1 0 0 2 )
关键词 栅栏技术 真空包装 栅栏因子 羊肉生产 乳酸链球菌素 生物防腐剂 贮藏过程 胴体 低温贮藏 添加 hurdle technology,chilling kamb meat
分类号 TS251 [轻工技术与工程—农产品加工及贮藏工程] TS255 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献9

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  • 2Leistner L. Further developments in the utilization of hurdle technology for food preservation [ J ] , J Food Engineering,1994,22: 421 - 432.
  • 3Leistner L. Food Design by Hurdle Technology and HACCP,Printed and distributed by the Adalbert Raps- Foundation[M], Kulmbach, Germany, 1994.62.
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  • 5Leismcr L. Microbiol stability and safety of healthy meat,poultry and fish products. In : Pearson, A. M. , Dutson, T, R.(Eds.), Production and Processing of Healthy Meat, Poultry and Fish Products, Blackie Academic and Professional, London. 1997. 347 - 360.
  • 6Leismer L. Hurdle technology applied to meat products of the shelf stable product and intermediate moisture food types.In: Simatos D, Multon J L (Eds.), Properties of Water in Foods in Relation to Quality and Stability, Martinus Nijhoff Publishers, Dordrecht, Netherlands, 1985.309- 329.
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食品与发酵工业
2005年 第2期

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