微波杀菌对卤猪肝品质特性的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (1): 69-72.

微波杀菌对卤猪肝品质特性的影响

戚彪1，曲超1，成晓瑜1,*，陈文华1，张顺亮1，谢蜀杨2，王红卫2

1.中国肉类食品综合研究中心 2.北京世新华盛牧业科技有限公司

收稿日期:2012-05-15 修回日期:2012-12-14 出版日期:2013-01-15 发布日期:2013-01-07
通讯作者: 成晓瑜 E-mail:chxyey@yahoo.com.cn
基金资助:
科技部农业科技成果转化资金项目

Effect of Microwave Sterilization on Quality Properties of Stewed Pork Liver

Received:2012-05-15 Revised:2012-12-14 Online:2013-01-15 Published:2013-01-07
Contact: CHENG Xiao-Yu E-mail:chxyey@yahoo.com.cn

摘要/Abstract

摘要： 为了研究微波杀菌技术对卤猪肝品质特性的影响，以卤猪肝为研究对象，采用微波等杀菌方式对酱卤猪肝进行杀菌，研究微波杀菌对卤猪肝杀菌效果及含水率、质构、色泽、维生素等理化指标的影响。结果表明：微波杀菌后卤猪肝水分含量降低，嫩度下降，韧性增强，在表面温度达到70℃时，其杀菌效果与高温杀菌接近，且微波杀菌后，卤猪肝的色泽变暗、VA含量减少，但与高温杀菌相比，品质变化较小。

关键词: 卤猪肝, 微波杀菌, 品质变化

Abstract: This study explored the effect of microwave sterilization on quality properties of stewed pork liver such as microbiological indexes, moisture content, texture, color and vitamin A content. After microwave sterilization, the moisture content and tenderness of stewed pork liver decreased, and the toughness increased. When the surface temperature reached 70 ℃, similar sterilization efficiency to that obtained by high temperature treatment was obtained. Moreover, after microwave sterilization, the color of stewed pork liver became dark, and vitamin A content declined, but only minor quality change was observed when compared with high temperature sterilization.

Key words: stewed pork liver, microwave sterilization, quality changes

中图分类号:

TS251.1

戚?彪1，曲?超1，成晓瑜1,*，陈文华1，张顺亮1，谢蜀杨2，王红卫2. 微波杀菌对卤猪肝品质特性的影响[J]. 食品科学, 2013, 34(1): 69-72.

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