[1]叶凤凌,贾利蓉,董怡,等.辐照处理对九尺板鸭感官品质及货架期的影响研究[J].中国调味品,2021,46(5):18-21.
Effects of Irradiation Treatment on Sensory Quality and Shelf Life of Jiuchi Dried Salted Duck[J].CHINA CONDIMENT,2021,46(5):18-21.
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辐照处理对九尺板鸭感官品质及货架期的影响研究()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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46
- 期数:
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2021年5期
- 页码:
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18-21
- 栏目:
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- 出版日期:
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2021-05-10
文章信息/Info
- Title:
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Effects of Irradiation Treatment on Sensory Quality and Shelf Life of Jiuchi Dried Salted Duck
- 作者:
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叶凤凌; 贾利蓉; 董怡; 王志新; 杨小平
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- 文献标志码:
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A
- 摘要:
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为提高九尺板鸭的货架期，探究γ射线辐照处理及亚硝酸钠处理对九尺板鸭的细菌总数、大肠菌群数、感官品质的影响。结果显示，辐照剂量为8 kGy时能使板鸭的口感和风味、外观色泽及组织结构等感官品质保持在较为良好的状态，并能起到良好的杀菌效果。此外，在板鸭制作过程中，添加亚硝酸钠能够在一定程度上对辐照板鸭的外观色泽起到保护作用，延长辐照板鸭的保藏期。
- Abstract:
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In order to improve the shelf life of Jiuchi dried salted duck, the effects of γ-ray irradiation treatment and sodium nitrite treatment on the total bacterial count, coliform flora and sensory quality of Jiujia Duck were investigated. The results showed that when the irradiation dose was 8 kGy, the duck could be absolutely sterile, and the sensory qualities such as mouthfeel, flavor, appearance color and tissue structure were maintained in a relatively good state. In addition, the addition of sodium nitrite in the production process of the plate duck can protect the appearance and color of the irradiated plate duck to a certain extent, and extend the storage period of the irradiated plate duck.
更新日期/Last Update:
2021-05-14