摘要
采用高温高压杀菌和^(60)Co-γ辐照杀菌2种方式对毛氏红烧肉进行杀菌处理,通过对比分析确定杀菌保藏工艺,并建立货架期预测模型。结果表明,高温高压杀菌工艺比^(60)Co-γ辐照杀菌工艺更适合红烧肉的保藏,以过氧化值为指标,确定货架期预测模型为:t=[ln(B0/B)]/{16.58*e[-16540/(R*T)]}。
The two different sterilization proces was determined by comparing the total number of bacterial colonies and sensory evaluation of the products.The shelf-life prediction model was established.The results showed that the best sterilization process was sterilized at 121℃for 20 min.The shelf-life prediction model for Mao's braised pork was determined using the Arrhenius equation:t=[ln(B0/B)]/{16.58*e[-16540/(R*T)]}.
作者
张浩扬
吴思瑜
秦丹
ZHANG Haoyang;WU Siyu;QIN Dan(College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China;Hu'nan Provincial Key Laboratory of Food Science and Biotechnology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China)
出处
《农产品加工》
2023年第1期26-28,共3页
Farm Products Processing
基金
2020年度湖南省重点研发计划项目(2020NK2020)。
关键词
预制毛氏红烧肉
杀菌工艺
货架期预测模型
prefabricated mao's braised pork
sterilization proces
shelf-life prediction model
