摘要
以中华传统姜母鸭为主要研究对象,通过对原辅料的前处理,添加一定浓度的天然抑菌剂姜黄素,真空处理等减菌处理工艺,并进行温变阶段性杀菌处理;检测姜母鸭在减菌处理前后菌落总数、质构及感官品质的变化,以及减菌处理对姜母鸭货架期的影响,以期优化中华传统姜母鸭的有效减菌工艺。结果表明:不同方式的减菌工艺处理对姜母鸭微生物灭菌效果差异显著,其中添加100μmol/L的姜黄素,微生物的致死率达到99.9%,同时采用PVDC包装姜母鸭后进行温变阶段性杀菌处理后较好地保持中华传统姜母鸭的硬度、弹性及感官品质。
The ginger duck of Chinese traditional food were treated with the pre-treatment,though the addition of natural antibacterial agent of curcumin,the vacuum treatment as well as the temperature-variable stage sterilization treatment.In order to optimize the bacteria reduction in ginger duck,the changes of total colony number,texture and sensory quality of ginger duck were detected in temperature-variable stage sterilization treatment,and the effect of bacteria treatment on shelf life of ginger duck were evaluated.The results showed that the microorganism was reduction significantly,and the microorganism was declined by 99.9%in the group of adding curcumin(100μmol/L).Meanwhile,temperature-variable stage sterilization accompanied with the PVDC packaged was better in maintained the hardness,the elasticity and the sensory quality of the Chinese traditional ginger duck.
作者
胡涛
林以琳
邹忠爱
林祥木
林建平
张志刚
HU Tao;LIN Yilin;ZOU Zhongai;LIN Xiangmu;LIN Jianping;ZHANG Zhigang(Xiamen Yinxiang Group Co.,Ltd.,National Key Laboratory of Meat and Food Safety Production Technology,Xiamen 361100;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002;Xiamen Huaxia Institute of Environment and Public Health,Xiamen 361024)
出处
《食品工业》
CAS
北大核心
2020年第9期9-12,共4页
The Food Industry
基金
“十三五”国家重点研发计划(2016YFD0400403)。
关键词
复合减菌工艺
温变阶段性杀菌
菌落总数
感官品质
质构
minture bacteria reduction process
temperature-variable stage sterilization
total colony count
sensory quality
texture
