| 高密度CO_2处理对冷却肉的杀菌效果及理化指标的影响 |
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| 引用本文： | 刘芳坊,苗敬,刘毅,戴瑞彤.高密度CO_2处理对冷却肉的杀菌效果及理化指标的影响[J].农产品加工．学刊,2011(7):15-18,22. |
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| 作者姓名： | 刘芳坊 苗敬 刘毅 戴瑞彤 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 农业部行业科技项目(200903012) |
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| 摘 要： | 研究了高密度CO2(DPCD)处理对冷却肉的杀菌效果及理化指标的影响。将冷却肉在15 MPa,25℃下经过不同时间(0,10,20,30,40,50 min)处理后,其微生物指标与理化指标表明:在15 MPa,25℃的DPCD处理30 min以上时,能很好的杀灭冷却肉中的细菌,同时对冷却肉的色泽、pH值、肌红蛋白含量等指标没有不良影响。
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| 关 键 词： | 高密度CO2 非热杀菌 冷却肉 理化性质 |
Effect of Dense Phase Carbon Dioxide on Microorganisms and Physical-chemical of Chilled Pork |
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| Liu Fangfang,Miao Jing,Liu Yi,Dai Ruitong.Effect of Dense Phase Carbon Dioxide on Microorganisms and Physical-chemical of Chilled Pork[J].Nongchanpin Jlagong.Xuekan,2011(7):15-18,22. |
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| Authors: | Liu Fangfang Miao Jing Liu Yi Dai Ruitong |
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| Institution: | Liu Fangfang,Miao Jing,Liu Yi,Dai Ruitong(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| Abstract: | The effect of dense phase carbon dioxide(DPCD) on the inactivation of microorganisms and the physiochemical indexes is investigated.The prepared chilled pork is subjected to DPCD treatment at 10～50 min respectively at 15 MPa,25 ℃.The result indicates that longer DPCD treatment time has better effect on inactivation of microorganisms,and do not have a negative impact on the color,pH and myoglobin content. |
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| Keywords: | dense phase carbon dioxide non-thermal technology chilled pork physiochemical indexes |
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