微波杀菌对卤猪肝品质特性的影响.pdfVIP

※基础研究 食品科学 2013, Vol.34, No.01 69 1 1 1,* 1 1 2 2 戚 彪 ，曲 超 ，成晓瑜 ，陈文华 ，张顺亮 ，谢蜀杨 ，王红卫 (1. 中国肉类食品综合研究中心，北京 100068 ；2.北京世新华盛牧业科技有限公司，北京 102211) 摘 要：为了研究微波杀菌技术对卤猪肝品质特性的影响，以卤猪肝为研究对象，采用微波等杀菌方式对酱卤猪肝 进行杀菌，研究微波杀菌对卤猪肝杀菌效果及含水率、质构、色泽、维生素等理化指标的影响。结果表明：微波杀 菌后卤猪肝水分含量降低，嫩度下降，韧性增强，在表面温度达到70℃时，其杀菌效果与高温杀菌接近，且微波杀 菌后，卤猪肝的色泽变暗、VA含量减少，但与高温杀菌相比，品质变化较小。 卤猪肝；微波杀菌；品质变化 Effect of Microwave Sterilization on Quality Properties of Stewed Pork Liver 1 1 1,* 1 1 2 2 QI Biao ，QU Chao ，CHENG Xiao-yu ，CHEN Wen-hua ，ZHANG Shun-liang ，XIE Shu-yang ，WANG Hong-wei (1. China Meat Research Centre, Beijing 100068, China； 2. Beijing Shixinhuasheng Husbandry Science and Technology Co. Ltd., Beijing 102211, China) Abstract ：This study explored the effect of microwave sterilization on quality properties of stewed pork liver such as microbiological indexes, moisture content, texture, color and vitamin A content. After microwave sterilization, the moisture content and tenderness of stewed pork liver decreased, and the toughness increased. When the surface temperature reached 70 ℃, similar sterilization effi ciency to that obtained by high temperature treatment was obtained. Moreover, after microwave sterilization, the color of stewed pork liver became dark, and vitamin A content declined, but only minor quality change was observed when compared with high temperature sterilization. Key words ：stewed pork liver；microwave sterilization ；quality changes 中图分类号：TS251.1 文献标志码：A 文章编号：1002-6630(2013)01-0069-04 卤猪肝是一种营养丰富的中式菜肴，在我国深受 11 材材料与方法料与方法 广大