| 微波杀菌在酱牛肉保鲜中的应用研究 |
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| 引用本文： | 孙承锋,南庆贤,牛天贵. 微波杀菌在酱牛肉保鲜中的应用研究[J]. 食品工业科技, 2001, 0(3): 11-13 |
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| 作者姓名： | 孙承锋 南庆贤 牛天贵 |
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| 作者单位： | 中国农业大学食品学院, |
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| 摘 要： | 对酱牛肉中主要的腐败菌进行了分离与初步鉴定，并通过对腐败菌在微波加热条件下的死亡特性的研究，探讨了微波杀菌应用于酱牛肉保鲜的可行性。研究表明，酱牛肉中的主要腐败菌属于葡萄球菌属、肠杆菌科与假单胞菌属。微波加热温度达到50～60℃时，可以杀死大部分腐败菌。微波杀菌可以有效地延长酱牛肉的货架期。
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| 关 键 词： | 微波 腐败 菌保鲜 |
Study on applyingmicrowave heating to Chinese Spiced Beef preservation |
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| Sun Chengfeng et al.. Study on applyingmicrowave heating to Chinese Spiced Beef preservation[J]. Science and Technology of Food Industry, 2001, 0(3): 11-13 |
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| Authors: | Sun Chengfeng et al. |
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| Affiliation: | Sun Chengfeng et al. |
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| Abstract: | The predominant spoilage bacteria in Chinese Spiced Beef was isolated and identified.The fatality of the spoilage bacteria was studied when they were under microwave heating.The feasibility of microwave pasteurization was studied.The results showed that Staphylococcus,Enterobacteriaceae and Pseudomonas were predominant spoilage bacteria.The majority of the spoilage bacteria could be killed when the temperature attained 50～60℃.The shelf-life of Chinese Spiced Beef can be prolonged effectively by microwave pasteurization. |
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| Keywords: | microwave spoilage bacteria preservation |
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