摘要
Abstract
Smoked cooked ham was treated with three-stage sterilization of low temperature water bath（70,80,85℃）,microwave（800W）,water bath-microwave respectively after being vacuum packaged,the changes of aerobic plate count,physio-chemical parameters as well as the sensory evaluation during storage at room temperature were analyzed.The results indicated that low temperature water bath sterilization was more effective than the other two sterilization treatments.There were obvious decreases of aerobic plate count,TVB-N value,TBARS value and lipid oxidation of the smoked cooked ham with low temperature water bath sterilization during storage at room temperature,and thus its shelf life was extended.关键词
烟熏火腿/低温杀菌/感官品质/理化指标/菌落总数/保质期Key words
smoked cooked ham/low-temperature sterilization/sensory evaluation/physio-chemical parameters/aerobic plate count/shelf life分类
轻工纺织
