泡椒凤爪防腐保藏及栅栏因子调控研究
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摘要
通过研究乳酸添加量、巴氏灭菌温度与灭菌时间对泡椒凤爪菌落总数和口感的影响,采用响应面法对泡椒凤爪加工工艺进行优化,确定泡椒凤爪的最佳加工工艺参数为乳酸添加量0.4mL,灭菌温度83℃,灭菌时间18min。在巴氏灭菌基础上,研究调控防腐剂、辐照及冷藏三种栅栏因子对产品保藏性的影响。三种保藏技术均能有效提高产品保藏性。在产品的加工、贮运及销售过程中,应结合不同栅栏因子的优势对产品保藏进行综合调控,以提高产品品质及营养安全性。
The effects of lactic add,pasteurization temperature and sterilization time on the total number of colonies and taste of pickle chicken legs were studied. The processing technology was optimized by response surface method,and the best process parameters of Pickle chicken legs were determined as follow:the amount of lactate 0.4mL,sterilization temperature 83℃,sterilization time 18min. Based on pasteurization,the preserved effects were study by regulating the three hurdle factors of preservatives,irradiation and frozen. The result showed that three technologies could improve the preservation. In the processing,storage and sales process of product,it should be combined with the advantages of different hurdle factors to regulate product preservation,to improve product quality and nutrition security.
The effects of lactic add,pasteurization temperature and sterilization time on the total number of colonies and taste of pickle chicken legs were studied. The processing technology was optimized by response surface method,and the best process parameters of Pickle chicken legs were determined as follow:the amount of lactate 0.4mL,sterilization temperature 83℃,sterilization time 18min. Based on pasteurization,the preserved effects were study by regulating the three hurdle factors of preservatives,irradiation and frozen. The result showed that three technologies could improve the preservation. In the processing,storage and sales process of product,it should be combined with the advantages of different hurdle factors to regulate product preservation,to improve product quality and nutrition security.
引文
[1]付晓.四川传统肉制品栅栏因子及其防腐保质机理研究[D].成都:西华大学,2011.
[2]王卫.栅栏技术在肉食品开发中的应用[J].食品科学,1997,18(3):9-13.
[3]付晓,王卫,张佳敏,等.栅栏技术及其在我国食品加工中的应用研究[J].食品研究与开发,2011(5):179-182.
[4]杨欢,李思宁,闫志农,等.栅栏技术在泡椒凤爪保藏中的应用[J].食品科技,2012,33(24):348-351.
[5]孙玉侠,罗庆红,张磊,等.泡椒肉制品安全性研究[J].中国酿造,2012,31(7):126-128.
[6]刘玉荣.泡椒凤爪的加工工艺[J].肉类工业,2001,238(4):9-10.
[7]李艳芹,刘俊荣,李震,等.用响应面法分析栅栏因子对组织化鱼蛋白模拟视频贮藏稳定性的影响[J].大连水产学院学报,2009,24(5):406-411.
[8]程新,魏赛金,李汉广,等.采用响应面设计法优化光合细菌培养基[J].江西科学,2006,24(6):475-478.
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[11]徐吉祥,彭珊珊.栅栏技术在食用菌保鲜贮藏中的应用[J].农产品加工,2009,8(5):65-67.
[12]邵琳,王浩.辐照杀菌技术在即食开袋类食品中的应用研究[J].安徽农学通报,2010,16(13):218.,264.
[13]李翔,王卫,刘达玉.论食品辐射保藏原理及辐射场[J].农产品加工,2009(2):55-64.
[14]韩晶,李开雄,李丽华.食品辐照技术的特性及在肉制品中的应用研究[J].肉类研究,2009(1):57-62.
[15]李翔,王卫,刘达玉,等.冷链管理终端对食品储藏作用研究[C].//2012全国农产品贮藏加工与食品安全学术研讨会.深圳:(国家)食品行业生产力促进中心,2012:1-10.
[2]王卫.栅栏技术在肉食品开发中的应用[J].食品科学,1997,18(3):9-13.
[3]付晓,王卫,张佳敏,等.栅栏技术及其在我国食品加工中的应用研究[J].食品研究与开发,2011(5):179-182.
[4]杨欢,李思宁,闫志农,等.栅栏技术在泡椒凤爪保藏中的应用[J].食品科技,2012,33(24):348-351.
[5]孙玉侠,罗庆红,张磊,等.泡椒肉制品安全性研究[J].中国酿造,2012,31(7):126-128.
[6]刘玉荣.泡椒凤爪的加工工艺[J].肉类工业,2001,238(4):9-10.
[7]李艳芹,刘俊荣,李震,等.用响应面法分析栅栏因子对组织化鱼蛋白模拟视频贮藏稳定性的影响[J].大连水产学院学报,2009,24(5):406-411.
[8]程新,魏赛金,李汉广,等.采用响应面设计法优化光合细菌培养基[J].江西科学,2006,24(6):475-478.
[9]江元翔,高淑红,陈长华.响应面设计法优化腺苷发酵培养基[J].华东理工大学学报:自然科学版,2005,31(3):309-313.
[10]王卫,黄邓萍.香豉兔肉防腐保质栅栏因子的调控研究[J].食品工业科技,2003,24(2):31-33.
[11]徐吉祥,彭珊珊.栅栏技术在食用菌保鲜贮藏中的应用[J].农产品加工,2009,8(5):65-67.
[12]邵琳,王浩.辐照杀菌技术在即食开袋类食品中的应用研究[J].安徽农学通报,2010,16(13):218.,264.
[13]李翔,王卫,刘达玉.论食品辐射保藏原理及辐射场[J].农产品加工,2009(2):55-64.
[14]韩晶,李开雄,李丽华.食品辐照技术的特性及在肉制品中的应用研究[J].肉类研究,2009(1):57-62.
[15]李翔,王卫,刘达玉,等.冷链管理终端对食品储藏作用研究[C].//2012全国农产品贮藏加工与食品安全学术研讨会.深圳:(国家)食品行业生产力促进中心,2012:1-10.