摘要
用酒精消毒、远红外线脱水、紫外线减菌、真空包装作为预处理因子,对宰杀后的鲜猪肉进行减菌处理,然后将其在3℃下冷藏保鲜。在贮藏期内通过感官评定及对pH值、TVBN含量、Aw、总酸度、汁液渗出量、细菌总数的测定分析,结果表明这四个预处理因子的协同作用对延长猪肉的保鲜期有明显的效果,其最佳预处理条件为在45℃下远红外线脱水10min或在35℃下脱水20min,再经紫外线杀菌20min,然后真空包装冷藏。
As sterilization factor with alcohol disinfects,far-infrared-ray dehydration, ultraviolet-ray sterilization, vacuumpacking, dealing with the fresh pork that slaughtered,then keeping them fresh under the condition of 3℃,evaluate through the senseorgan,pH value,content of nitrogen of base salt of volatility,Aw,acidity,seepage of sap and total amount of bacteria while storing,the result indicates that four factors in coordination with their own function for lengthening the freshness period of pork haveobvious effect.Alcohol disinfects, then dehydrate 10min with far-infrared-ray under the term of 45℃ or dehydrate 20min withfar-infrared-ray under the term of 35℃, sterilize 20min with ultraviolet-ray after dehydration,and carry on vacuum packagingand refrigerate is the best preconditioning way to lengthen the freshness period of pork.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第11期139-144,共6页
Food Science
基金
四川省重点科技项目(01NG011-01)
关键词
紫外线杀菌
真空包装
低温冷藏
猪肉
减菌化预处理
冷藏保鲜
alcohol disinfects
far-infrared-ray dehydration
ultraviolet-ray sterilization
vacuum packaging
refrigerationg in low temperature
