食品科学2012，Vol.33Issue(24)：348-351,4.
栅栏技术在泡椒凤爪保藏中的应用
Application of Hurdle Technology in Pickled Chicken Feet Preservation
摘要
Abstract
Hurdle technology was used to determine optimal conditions for preserving pickled chicken feet. Fat content, water activity, pH and nisin-to-sodium diacetate ratio were identified as hurdle factors. A four-factor, three-level orthogonal array design was used to optimize these hurdle factors based on sensory score and shelf life. The optimal hurdle conditions for preserving pickled chicken feet were established as follows: fat content 13.2 g/100 mL, water activity 0.809, pH 4.0 and a mixture of nisin of sodium diacetate at a ratio of 1:3 as a preservative. Under these conditions, the shelf life of pickled chicken feet in an environment of 37 ℃, 80% humidity and 33% light exposure was 50 day.关键词
泡椒凤爪/栅栏/保藏Key words
pickled chicken feet/hurdle technology/preservation分类
轻工纺织引用本文复制引用
杨欢,李思宁,闫志农,卢晓黎..栅栏技术在泡椒凤爪保藏中的应用[J].食品科学,2012,33(24):348-351,4.基金项目
国家自然科学基金-广东省联合基金项目 （）
现代农业产业技术体系建设专项 （）
广东省岭南产业水果技术体系项目 （）
农业部公益性行业（农业）科研专项 （）
