食品科学2012，Vol.33Issue(12)：89-92,4.
鱼肉肠的超高压杀菌工艺优化
Optimization of Ultra High Pressure Sterilization Conditions for Fish Sausage
摘要
Abstract
The effects of pressure, dwell time and temperature on microbial survival in fish sausage after ultra high pressure （UHP） sterilization were studied, and the sterilization conditions were optimized using orthogonal array design. Pressure was the most important affecting factor, followed by temperature; dwell time had the weakest effect. The optimal sterilization conditions were treatment pressure of 400 MPa, pressure-holding time of 5 min and treatment temperature of 30 ~C. Total bacterial count in fish sausage was reduced by 97.25% after UHP sterilization under these conditions, and 100% E. coli, mold and yeast were killed. No pathogenic bacteria were detected before and after UHP sterilization.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/orthogonal array design分类
农业科技引用本文复制引用
陆海霞,杭瑜瑜,励建荣..鱼肉肠的超高压杀菌工艺优化[J].食品科学,2012,33(12):89-92,4.基金项目
浙江省自然科学基金项目 （）
“十二五”国家科技支撑计划项目 （）
