摘要
以真空包装凤爪为试验材料,研究了不同水浴杀菌温度(75、85、95℃)不同杀菌时间(30、60、90 min)下凤爪的质构、感官评价及菌落总数的变化,并在这3个指标的基础上建立凤爪的模糊综合评价模型,通过试验优化和确定凤爪的最佳巴氏杀菌条件。结果表明巴氏杀菌对凤爪的质构影响不显著,能够较好地保证凤爪的口感,且在95℃、30 min的条件下,凤爪的综合评价品质最高。
The objective of this study was to evaluate the effects of pasteurization on the quality of the chicken clawsusing vacuum packed chicken claws as test material. The change of texture, sensory evaluation value and the total number of colonies was studied at different temperatures （75 %, 85 %, 95 %） and sterilization time （30 min, 60 min, 90 min）, and then fuzzy comprehensive evaluation model was established. The conditions for pasteurized chicken claws were optimized by orthogonal tests. The results showed that the effects of pasteurization on texture of chicken claws are not significant, and the taste of chicken claws is better. The comprehensive evaluation value is the highest for samples pasteurized at 95℃, 30 min condition, and sensory quality and texture are better than that sterilized at the high-pressure steam （121 ℃, 30 min）.
出处
《食品科技》
CAS
北大核心
2014年第7期123-128,共6页
Food Science and Technology
关键词
凤爪
质构
感官评价
菌落总数
模糊综合评价
chicken claws
texture
sensory evaluation
the total number of colonies
fuzzy comprehensive evaluation
