Effects of Different Sterilization Methods on the Product Characteristics of Sichuan Industrialized Huiguorou

Lili JI; Yinfeng ZHAO; Benting HUANG; Wenguang FENG; Yuhang ZHOU; Wei WANG

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Effects of Different Sterilization Methods on the Product Characteristics of Sichuan Industrialized Huiguorou

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Pasteurization,116 and 121°Csterilization were used in the development of Sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products were determined,and the effects of different sterilization methods on product characteristics were compared.The results showed that pasteurization was the best way to maintain the edible quality of products,but the storage period of products was very short,so the products could only be quickly distributed and consumed.Sterilization at 116°Cand sterilization at 121°Ccould ensure the shelf life of Huiguorou under non-refrigeration conditions,and effectively solve the problem of long-term storage and transportation of Sichuan meat dishes.However,higher temperature had more or less adverse effect on the flavor of the product,and the product texture was too soft.It suggested that the better way was to sterilize at 116°C,which had less adverse effect on the flavor of the product,and could greatly prolong the non-refrigerated storability of the product,and increase the content of aldehydes and esters,so as to improve the flavor.

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《农业生物技术：英文版》 |2021年第5期|P.120-124130|共6页
作者
Lili JI; Yinfeng ZHAO; Benting HUANG; Wenguang FENG; Yuhang ZHOU; Wei WANG;
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作者单位

Meat Processing Key Lab of Sichuan Province Chengdu University Chengdu 610106 China;

Meat Processing Key Lab of Sichuan Province Chengdu University Chengdu 610106 China;

Meat Processing Key Lab of Sichuan Province Chengdu University Chengdu 610106 China;

Meat Processing Key Lab of Sichuan Province Chengdu University Chengdu 610106 China;

Meat Processing Key Lab of Sichuan Province Chengdu University Chengdu 610106 China;

Meat Processing Key Lab of Sichuan Province Chengdu University Chengdu 610106 China;

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原文格式 PDF
正文语种 chi
中图分类有机化学;
关键词
Sichuan cuisine; Industrialization; Huiguorou; Sterilization process; Product characteristics; Shelf life;

Effects of Different Sterilization Methods on the Product Characteristics of Sichuan Industrialized Huiguorou

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