微波杀菌对卤鹅肉品质的影响.pdfVIP

Hans Journal of Food and Nutrition Science 食品与营养科学, 2018, 7(1), 35-41 Published Online February 2018 in Hans. /journal/hjfns /10.12677/hjfns.2018.71005 Effect of Microwave Sterilization on Meat Quality of Spiced Goose Xiuqiong Ou, Xing Li, Shaohong Jing, Lijun Bu, Xiaochun Zhang, Huadong Xie, Zhengze Zhong* Chongqing Academy of Animal Sciences (Institute of Food Processing Administrative), Chongqing Engineering Research Center of Meat Quality Evaluation and Processing, Chongqing th th th Received: Feb. 6 , 2018; accepted: Feb. 18 , 2018; published: Feb. 26 , 2018 Abstract Spiced geese were used as the experimental materials to research the effect of microwave sterili- zation on meat quality. After vacuum packing, then microwave sterilization was under the condi- tion of 670 W, 2450 MHz, 9 min, 94˚C. The results of sensory evaluation, electronic nose, edible quality and nutritional quality were used as the evaluation indexes to evaluate the effect of mi- crowave sterilization on meat quality. Keywords Spiced Goose, Microwave Sterilization, Meat Quality 微波杀菌对卤鹅肉品质的影响 欧秀琼，李 星，景紹红，布丽君，张晓春，解华东，钟正泽* 重庆市畜牧科学院食品加工研究所，重庆市肉质评价与加工工程技术研究中心，重庆 收稿日期：2018年2月6 日；录用日期：2018年2月18 日；发布日期：2018年2月26 日 摘 要 该试验以重庆荣昌地方特色熟肉食品— 卤鹅为试验材料，真空包装后采用微波功率670 W 、微波频率 2450 MHz、杀菌时间为9 min、杀菌温度为94℃的条件进行微波杀菌，结合感官评定、电子鼻、食用指 标及营养品质指标测定，研究微波杀菌对卤鹅肉品质的影响。 *通讯作者。 文章引用: 欧秀琼, 李星, 景紹红, 布丽君, 张晓春, 解华东, 钟正泽. 微波杀菌对卤鹅肉品质的影响[J]. 食品与营养 科学, 2018, 7(1): 35-41. DOI: 10.12677/hjfns.2018.71005 欧秀琼 等 关键词 卤鹅，微波杀菌，肉品质 Copyright © 2018 by authors and Hans Publishers Inc. This work is licensed under the Creative Commons Attribution International L