食品工业科技2017，Vol.38Issue(20)：226-232,7.DOI:10.13386/j.issn1002-0306.2017.20.040
无菌包装滩羊肉冷拼菜肴低温保鲜的工艺优化
Optimization of low temperature preservation process for aseptic packaging Tan mutton cold dishes
摘要
Abstract
Aseptic packaging cooked boiled mutton lamb,cold hand-grabbed lamb,salt and pepper lamb liver,sauce lamb and sauce head lamb in the aseptic vacuum packaging cabin,refrigeration at 0～ 5 ℃,through determining the total number of colonies,the results showed that the total number of colonies of boiled mutton lamb and cold hand-grabbed lamb reached 4.45 lg CFU/g at 30 d,approximate to metamorphic critical value 4.47 lg CFU/g,the total number of colonies of salt and pepper lamb liver reached 4.47 lg CFU/g at 28 d,approximate to metamorphic critical value 4.47 lg CFU/g,the total number of colonies of sauce lamb and sauce head lamb reached 4.87 lg CFU/g at 35 d,approximate to metamorphic critical value 4.90 lg CFU/g.Combine the total number of colonies,the volatile base nitrogen (TVB-N),thiobarbituric acid (TBA),color,pH,low field NMR distribution and detection of pathogenic bacteria,then preliminary determination that the shelf life of this 5 cold dishes were 30,30,28,35 and 35 days at 0～5 ℃.It has been found that the use of this aseptic packaging method not only avoids the effect of secondary sterilization on quality,but also effectively prolongs the shelf life of low temperature meat products.关键词
滩羊肉/冷拼菜肴/无菌包装/保鲜期Key words
Tan mutton/cold dishes/aseptic package/shelf life分类
轻工纺织引用本文复制引用
牛佳,张同刚,胡倩倩,罗瑞明..无菌包装滩羊肉冷拼菜肴低温保鲜的工艺优化[J].食品工业科技,2017,38(20):226-232,7.基金项目
国家科技支撑计划课题(2015BAD29B05). （2015BAD29B05）
