食品科学2011，Vol.32Issue(20)：48-51,4.
响应曲面法优化草鱼肉冷杀菌工艺
Optimization of Cold Sterilization Process of Grass Carp Meat by Response Surface Analysis
摘要
Abstract
One-factor-at-a-time method in combination with response surface analysis based on Box-Behnken experimental design was employed to understand the effect of ClO2 concentration,H2O2 concentration and soaking time on cold sterilization of grass carp meat in terms of total bacterial count and reduction rate.The optimal conditions for maximum bacterial reduction rate were soaking in 157 mg/L ClO2-1.1 g/L H2O2 mixed solution for 6.4 min.Under the optimal conditions,the total bacteria count was reduced from 1.36 × 105 CFU/g to 1.50 × 104 CFU/g and the bacteria reduction was up to 89.01%.关键词
草鱼/冷杀菌/减菌/响应曲面法Key words
grass carp/cold sterilization/bacterial reduction/response surface analysis分类
轻工纺织引用本文复制引用
王满生,刘永乐,王发祥,李向红,王建辉,俞健..响应曲面法优化草鱼肉冷杀菌工艺[J].食品科学,2011,32(20):48-51,4.基金项目
科技部科技人员服务企业行动项目 （）
湖南省科技重大专项 （）
湖南省研究生科研创新项目 （）
