微波杀菌对盐鸡翅根杀菌效果及品质影响

Effects of microwave sterilization on sterilization effect and quality of salt-baked chicken wings

摘要: 以菌落总数、感官评分、水分含量和过氧化值为指标,研究了微波杀菌功率和时间对盐焗鸡翅根的杀菌效果及品质的影响。结果表明,增大微波功率和时间能显著减少盐焗鸡翅根的菌落总数(p<0.05),使保质期延长,但微波功率和时间过大会导致产品感官品质下降,脂肪氧化更严重。综合考虑,确定了能较好保持盐焗鸡翅根感官品质,又能实现35℃储藏保质期达到35 d的微波杀菌条件:微波功率750 W,微波时间20 min。

Abstract: The microbial counts,sensory test,moisture content and peroxide value were taken as indexes to analyze effects of microwave sterilization on sterilization effect and quality of salt- baked chicken wings.The results showed that microbial counts reduced significantly and the shelf life was extended when microwave power and time increased( p < 0.05). However,sensory test declined and lipid oxidation became more serious when power and time was over large. With a comprehensive consideration,the optimum microwave sterilization conditions were as follows: microwave power of 750 W,microwave time of 20 min,which could not only keep its sensory quality but make it stored for 35 days.