食品科学 ›› 2011, Vol. 32 ›› Issue (5 ): 39-44.doi: 10.7506/spkx1002-6630-201105009

• 基础研究 • 上一篇    下一篇

高压处理强度和保压时间对烧鸡贮藏性的影响

刘勤华,马汉军*,潘润淑,王祎娟,段 虎   

  1. 河南科技学院食品学院
  • 收稿日期:2010-06-30 修回日期:2011-01-15 出版日期:2011-03-15 发布日期:2011-03-03
  • 通讯作者: 刘勤华 E-mail:zhllqh@163.com
  • 基金资助:
    河南省教育厅科技创新人才支持计划项目(2009HASTIT029)

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   

  1. College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
  • Received:2010-06-30 Revised:2011-01-15 Online:2011-03-15 Published:2011-03-03
  • Contact: LIU Qin-hua E-mail:zhllqh@163.com

摘要: 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。

关键词: 压力水平, 保压时间, 烧鸡, 贮藏性

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 properties. Considering comprehensively, the optimal treatment conditions for roast chicken were high-pressure intensity of 500 MPa and pressure-holding time of 20 min.

Key words: high-pressure intensity, pressure-holding time, roast chicken, preservative property

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