摘要
研究了压力( 30 0MPa ,15min)、温度( 5 ,2 0 ,35 ,5 0℃)共同处理灭活肉制品中微生物(细菌总数、乳酸细菌、葡萄球菌、假单胞菌和肠杆菌)的效果。实验表明,压力、温度处理可以明显降低猪肉中微生物数量;革兰氏阴性细菌对压力更敏感;当加压温度为5 0℃时,灭活微生物的效果更好;微生物对高压处理的敏感性与压力处理时的温度。
The purpose of this study was to analyze the effect of combined treatments of high pressure(300MPa,for 15 min) and temperature (5,20,35 and 50℃)on microbial survival (total bacteria count, lactic acid bacteria, Baird Parker flora, Pseudomonas sp., and enterobacteria) in sliced cooked ham and ground pork patties. Microbial reduction due to the pressure/temperature treatment was higher in pork patties. Greater pressure-induced loss viability was observed in gram-negative bacteria. Microbial inactivation was more pronounced when pressure was applied at 50℃. Microbial sensitivity to the high pressure treatment was conditioned by the processing temperature, the microorganism group, and the type of meat product.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第4期134-136,共3页
Food and Fermentation Industries
