【摘要】 为探讨冷杀菌技术在中式菜肴中的保鲜效果,研究高密度CO2处理后预包装红烧肉菜肴在储藏过程中的理化性质、微生物和感官品质变化。结果表明:高密度CO2处理可明显延长预包装红烧肉的货架期至90d以上。相对高温处理,高密度CO2处理能有效减少预包装红烧肉贮藏过程中挥发性盐基氮的生成及脂肪氧化,并保持产品原有口感、气味、质构等感官特性。更多还原

【Abstract】 In order to explore technological feasibility of cold sterilization in Chinese dishes,the changes of physicochemical property,microorganism and sensory quality of pre-package Braised pork by the processing of dense phase carbon dioxide(DPCD)were studied.Results indicated that DPCD could extend the shelf life of pre-package Braised pork to over 90 days.Compared to the high-temperature processing,DPCD could substantially suppress the growth of microorganism,inhibit the accumulation of TVB-N and decelerate lipid oxidation,and keep a better taste,odor and texture as the fresh sample from sensory evaluation during the storage period of pre-packaged Braised pork.更多还原