琼州学院学报2012，Vol.19Issue(2)：11-14,4.
鱼肉肠的超高压杀菌工艺研究
Study on Ultra- high Pressure Sterilization Conditions for Fish Sausage
摘要
Abstract
Ultra - high pressure sterilization conditions for fish sausage were studied. The effect of different processing pressure, temperature and holding time on survival of microorganisms of fish sausage was investigated, The Sterilization conditions was optimized by using orthogonal test design. The optimum condition for sterilizing fish sausage was determined to be 400MPa,30℃ and 5rain.关键词
超高压/鱼肉肠/杀菌工艺/正交试验Key words
Ultra - high pressure/fish sausage/sterilization technology/orthogonat design分类
轻工业引用本文复制引用
杭瑜瑜..鱼肉肠的超高压杀菌工艺研究[J].琼州学院学报,2012,19(2):11-14,4.
