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当前位置: 首页 > 文章 > 超高压处理对泡椒凤爪微生物与品质的影响 食品科学 2015,36 (3) 46-50
Position: Home > Articles > Effects of High Pressure Processing on Microorganisms and Quality of Chicken Feet with Pickled Peppers FOOD SCIENCE 2015,36 (3) 46-50

超高压处理对泡椒凤爪微生物与品质的影响

作  者：
张隐;赵靓;王永涛;廖小军
单  位：
中国农业大学食品科学与营养工程学院
关键词：
超高压处理;泡椒凤爪;微生物;品质;贮藏
摘  要：
将超高压技术(high pressure processing,HPP)应用于泡椒凤爪的加工过程,同时以传统热加工做对照,对处理前后以及贮藏期内微生物、理化指标和质构指标等进行研究。结果表明:热处理和超高压处理(400 MPa处理5 min后泡椒凤爪菌落总数从21 000 CFU/g分别降到12 CFU/g和23 CFU/g4℃和25℃贮藏15 d后,超高压处理样品的菌落总数分别增加到425 CFU/g和6 600 CFU/g符合GB 2726200《熟肉制品卫生标准》要求。超高压处理组产品的硬度、脆度、弹性和感官评价指标显著高于热加工组。超高压处理组样品贮藏15 d后,亚硝酸盐含量低于GB 27262005的最高限定值。HPP技术适合应用在传统食品泡椒凤爪的生产过程中。
译  名：
Effects of High Pressure Processing on Microorganisms and Quality of Chicken Feet with Pickled Peppers
作  者：
ZHANG Yin;ZHAO Liang;WANG Yongtao;LIAO Xiaojun;College of Food Science and Nutritional Engineering, China Agricultural University;
关键词：
high pressure processing;;chicken feet with pickled peppers;;microorganism;;quality;;storage
摘  要：
The effects of high pressure processing (HPP) and thermal processing on microorganisms, physical and chemical indicators, and texture in chicken feet with pickled peppers were analyzed immediately after the treatment and during a 15-day storage period at 4 and 25 ℃, respectively. The results showed that by thermal processing and HPP (400 MPa for 5 min), the microorganisms of chicken feet with pickled peppers decreased from 21 000 CFU/g to 12 CFU/g and 23 CFU/g, respectively. After stored for 15 days at 4 ℃ and 25 ℃, the total plate counts in HPP-treated samples increased to 425 CFU/g and 6 600 CFU/g, respectively, which accord with GB 2726—2005. Hardness, springiness, and fracturability index of HPP-treated samples were signifi cantly higher than those of thermally-processed samples. The content of nitrite in HPP-treated samples was still lower than the highest limit value of GB 2726—2005. Therefore, HPP is suitable for processing chicken feet with pickled peppers.

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