摘要
冷冻食品在细菌检验时,须进行解冻处理。解冻方式对食品中细菌数量的影响直接关系到食品中细菌指标的检测结果。本文采用自然解冻和真空解冻方式,在4、25、37和45℃四种温度下进行实验比较。结果表明,在45℃条件下解冻时间短,细菌数量在解冻过程中变化最小,是最佳的解冻方式。
The frozen food must be thawed when it is examined in terms of bacteria.D ifferent ways of thawing affect bacteria quantities in food and can affect food bacteria index test results directly.In this paper,we carry on experime nt of comparing in4℃,25℃,37℃and45℃with natural thawing and vacuu m thawing methods.The result indicates that under 45℃,thawing needs the minimum time and the quantity of bacteria chang es least during the thawing course,which is the best thawing method.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第1期53-54,共2页
Science and Technology of Food Industry
