食品工业科技Issue(3)：11-13,3.
微波杀菌在酱牛肉保鲜中的应用研究
Study on applying microwave heating to Chinese Spiced Beef preservation
摘要
Abstract
The predominant spoilage bacteria in Chinese Spiced Beef was isolated and identified.The fatality of the spoilage bacteria was studied when they were under microwave heating.The feasibility of microwave pasteurization was studied.The results showed that Staphylococcus,Enterobacteriaceae and Pseudomonas were predominant spoilage bacteria.The majority of the spoilage bacteria could be killed when the temperature attained 50～60℃.The shelf-life of Chinese Spiced Beef can be prolonged effectively by microwave pasteurization.关键词
微波腐败菌保鲜分类
轻工纺织引用本文复制引用
孙承锋,南庆贤,牛天贵..微波杀菌在酱牛肉保鲜中的应用研究[J].食品工业科技,2001,(3):11-13,3.
