摘要
为了研究酱鸭的常温非制冷保藏技术,以60Coγ射线辐照酱鸭真空包装制品。结果显示:采用6kGy辐照并于(25±0.5)℃条件下贮藏的产品保质期为90d,在贮藏期内既可以保证其微生物安全性,又对感官与营养价值无显著影响,TBA值相对较低。进一步对该产品先采用90～95℃、30min的巴氏低温二次杀菌作为预处理,再以6kGy辐照及(25±0.5)℃条件下贮藏,则保质期可延长至120d。
Effects of ^60Co gamma ray treatment on microbial, physical and chemical indicators and sensory quality of vacuumpackaged sauced duck stored at room temperature were studied, which can provide experimental evidence for developing a non- cold preservation technique for sauced duck. Results showed that the shelf life of sauced duck irradiated with 6 kGy ^60Co gamma ray at （25 ± 0.5）℃ was up to 90 d, with good microbial safety and relatively low TBA value and without obvious sensory and nutritional deterioration. Furthermore, when sauced duck was pasteurized at 90 -- 95 ℃ for 30 rain prior to irradiation treatment, its shelf life could be prolonged to 120 d.
出处
《食品科学》
CAS
CSCD
北大核心
2009年第20期81-84,共4页
Food Science
基金
江苏省“十一五”科技计划项目(BN2008041)
南通市农业创新科技计划项目(AL2007029)
关键词
酱鸭
真空包装
核辐照
复合保鲜技术
保质期
sauced duck
vacuum-package
irradiation
combined preservation techniques
shelf life
