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超高压处理对牛肉加工特性的影响
引用本文:段旭昌,李绍峰,张建新.超高压处理对牛肉加工特性的影响[J].西北农林科技大学学报(社会科学版),2005,33(10):62-66.
作者姓名:段旭昌  李绍峰  张建新
作者单位:[1]西北农林科技大学食品科学与工程学院,陕西杨凌 712100 [2]三门峡富达热电有限公司,河南 三门峡 472400
基金项目:陕西省科技攻关项目(2000KG-A01).
摘    要:研究了不同超高压处理对鲜、熟牛肉的感观特性、保藏性和残存微生物的影响。结果表明,超高压处理对鲜牛肉的感官品质有显著影响,可明显延长牛肉的保藏期,但无法完全杀灭牛肉中的微生物;牛肉中残存的微生物主要是革兰氏阳性杆菌,说明牛肉中的某些革兰氏阳性杆菌对超高压具有较强的抵抗性。

关 键 词:牛肉  超高压处理  感官特性  保藏性  革兰氏阳性杆菌
文章编号:1671-9387(2005)10-0062-05
收稿时间:2005-01-17
修稿时间:2005年1月17日

Effect of ultra-high pressure treatment on processing peculiarity of beef
DUAN Xu-chang, LI Shao-feng, ZHANG Jian-xin, Li Li-fang, JIANG Ai-min,SHANGGUAN Jian-wu, YANG Gong-ming.Effect of ultra-high pressure treatment on processing peculiarity of beef[J].Journal of Northwest Sci-Tech Univ of Agr and,2005,33(10):62-66.
Authors:DUAN Xu-chang  LI Shao-feng  ZHANG Jian-xin  Li Li-fang  JIANG Ai-min  SHANGGUAN Jian-wu  YANG Gong-ming
Institution:1(1 College of Food Science and Engineering,Northwest Sci-Tech University of Agriculture and Forestry,Yanging Shaanxi 712100,China;2 Sanmenxia FuDa Thermoelecericity Limited Company,Sanmenxia,He’nan 472400,China)
Abstract:The quality of sensory and preservation and remanet microbe of fresh and cooked beef treated by different ultra-high pressure was investigated. The results show that ultra-high pressure treatment obviously affects sensory quality of fresh beef and can lengthen markedly the shelf life of beef,but all microorganism in the beef could not be killed absolutely with ultra-high pressure treatments. The survival bacterium observed is only the gram positive bacillus in these samples ,which show that some gram positive bacillus in beef have more repellence for ultra-high pressure.
Keywords:beef  ultra-high pressure processing  sensory peculiarily  preservation  G~+ bacillus
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