激光生物学报2012，Vol.21Issue(3)：209-213,5.DOI:10.3969/j.issn.1007-7146.2012.03.004
泡椒凤爪微生物污染来源及辐照杀菌效果的研究
Microbial Survey during Preparation Processing and Irradiation Sterilization Effect of Pickled Chicken's Feet
摘要
Abstract
It was studied on microbial contamination source in production process of pickled chicken legs,60 Co-ray irradiation sterilization effects, and different doses of processing products in different temperature microorganism reproduction curve. Results showed that the major microbial contamination of pickled chicken legs is in the brewing and packaging processes, which is the critical control point of the sanitary quality control. 60Co-ray has good germicidal effect on microorganisms in the product, which can significantly extend the shelf-life of the product, shelf life of the product were more extended for 53 d,120 d and 180 d than control samples at 30 degrees,20 degrees,10 degrees temperature preservation, when irradiation dose was 6 kGy.关键词
泡椒凤爪/微生物污染/来源/辐照Key words
pickled chicken' s feet/ microbiological contamination/ source/ irradiation分类
生物科学引用本文复制引用
邓钢桥,邹朝晖,彭玲,李文革,程薇..泡椒凤爪微生物污染来源及辐照杀菌效果的研究[J].激光生物学报,2012,21(3):209-213,5.基金项目
公益性行业(农业)科研专项(201103007) （农业）
湖南省农业科学院科技创新项目(20011hnnkycxl5) （20011hnnkycxl5）
