高压处理强度和保压时间对烧鸡贮藏性的影响-食品科学.pdfVIP

※基础研究 食品科学 2011, Vol. 32, No. 05 39 刘勤华，马汉军 * ，潘润淑，王祎娟，段 虎 (河南科技学院食品学院，河南 新乡 453003) 采用单因素试验分别研究不同高压强度(200～600MPa)和保压时间(10～30min)处理对烧鸡在低温(4 ℃)条件 下贮藏性的影响。结果表明：随着高压强度的增加，杀菌效果显著增强，500MPa 和 600MPa 的处理效果明显优 于其他水平，使菌落总数和乳酸菌总数分别降低了 3 和 4 个数量级，并且在整个贮藏过程中，一直处于最低水平， 而两个压力处理组的效果也相当。延长保压时间，也可提高杀菌效果，当保压时间延长到 15min 及其以后，杀菌 效果趋于稳定，而在整个贮藏过程中，保压时间达到 20min 及其以后，细菌总数和乳酸菌总数的增长速度较慢， 贮藏效果较好。综合实验结果，选择 500MPa 和 20min 为最优水平。 压力强度；保压时间；烧鸡；贮藏性 　　 Effects of High-pressure Intensity and Pressure-holding Time on Preservative Properties of Roast Chicken LIU Qin-hua ，MA Han-jun* ，PAN Run-shu ，WANG Yi-juan ，DUAN Hu (College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China) Abstract ：A series of single factor experiments were conducted to evaluate effects of high-pressure intensity (200 －600 MPa) and pressure-holding time (10 －30 min) on preservative properties of roast chicken during storage at 4 ℃. Results indicated that sterilization effect exhibited an obvious improvement with the increase of high-pressure intensity. A better sterilization effect at a high-pressure intensity of 500 or 600 MPa was observed, which reduced total bacterial and lactic acid bacterial counts by three or four magnitude order. Moreover, the bacterial count in these treated samples remained the lowest level over the whole storage period of 7 days. Sterilization effect was also improved with the extension of pressure-holding time up to 15 min and tended to be stable in spite of longer pressure-holding time during the whole storage period. The lowest growth rates of total bacteria and lactic acid bacteria were both achieved in treated samples with 20 min of pressure-holding time or longer, which showed the best preservative proper