食品科学 ›› 2009, Vol. 30 ›› Issue (20 ): 81-84.doi: 10.7506/spkx1002-6300-200920013

• 工艺技术 • 上一篇    下一篇

酱鸭的辐照保质技术研究

蒋云升,于 海,汪志君,张洁洁   

  1. 扬州大学旅游烹饪学院
  • 收稿日期:2009-05-26 出版日期:2009-10-15 发布日期:2010-12-29
  • 通讯作者: 蒋云升, E-mail:jysqd62@163.com
  • 基金资助:

    江苏省“十一五”科技计划项目(BN2008041);南通市农业创新科技计划项目(AL2007029)

Irradiation Preservation of Sauced Duck

JIANG Yun-sheng,YU Hai,WANG Zhi-jun,ZHANG Jie-jie   

  1. College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225001, China
  • Received:2009-05-26 Online:2009-10-15 Published:2010-12-29
  • Contact: JIANG Yun-sheng, E-mail:jysqd62@163.com

摘要:

为了研究酱鸭的常温非制冷保藏技术,以60Coγ射线辐照酱鸭真空包装制品。结果显示:采用6kGy辐照并于(25±0.5)℃条件下贮藏的产品保质期为90d,在贮藏期内既可以保证其微生物安全性,又对感官与营养价值无显著影响,TBA值相对较低。进一步对该产品先采用90~95℃、30min的巴氏低温二次杀菌作为预处理,再以6kGy辐照及(25±0.5)℃条件下贮藏,则保质期可延长至120d。

关键词: 酱鸭, 真空包装, 核辐照, 复合保鲜技术, 保质期

Abstract:

Effects of 60Co gamma ray treatment on microbial, physical and chemical indicators and sensory quality of vacuum-packaged sauced duck stored at room temperature were studied, which can provide experimental evidence for developing a non-cold preservation technique for sauced duck. Results showed that the shelf life of sauced duck irradiated with 6 kGy 60Co gamma ray at (25 ± 0.5) ℃ was up to 90 d, with good microbial safety and relatively low TBA value and without obvious sensory and nutritional deterioration. Furthermore, when sauced duck was pasteurized at 90-95 ℃ for 30 min prior to irradiation treatment, its shelf life could be prolonged to 120 d.

Key words: sauced duck, vacuum-package, irradiation, combined preservation techniques, shelf life

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