【摘要】 为研究变温杀菌对姜母鸭品质的影响,采用4组不同的变温杀菌方式对姜母鸭进行杀菌处理,并与传统低温杀菌、高温杀菌处理后的姜母鸭进行菌落总数、挥发性盐基氮(TVB-N)及其感官品质等指标的测定。结果表明:采用第一阶段95℃、5 min,第二阶段106℃、10 min,第三阶段121℃、15 min的杀菌参数的杀菌效果最佳;经变温杀菌后的姜母鸭微生物抑菌率达到99.9%,有效地灭活了姜母鸭中的有害微生物,同时提高了姜母鸭的感官品质。储藏15 d内,姜母鸭的TVB-N值符合国家标准。更多还原

【Abstract】 In order to study the influence of variable retort temperature sterilization(VRTS) technology on quality of the ginger duck, the samples were treated by four different VRTS methods. Compared with the traditional low-temperature and high-temperature sterilization, total number of the colony, volatile nitrogen(TVB-N), sensory quality were determined. The results showed that the condition controlled at 95 ℃ for 5 min in the first stage, 106 ℃for 10 min in the second stage of 5 min, and 121 ℃ for 15 min in the third stage obtained the best sterilization effect. The microbial fatality rate of the ginger duck was high up to 99.9%, which effectively inactivated the harmful microorganism and improved the sensory quality of the ginger duck. The TVB-N value met the national standard within 15 d of storage.更多还原