期刊论文

Jiang, L.-W.

中文

现代食品科技

1673-9078

2016

32

6

256-264 and 303

10.13982/j.mfst.1673-9078.2016.6.040

长沙科技局重点项目（K1205275-21） 湖南农业大学创新项目（XCX14074）

本校为第一且通讯机构

鹌鹑蛋是我国一大类蛋制品,一般加工成休闲类蛋制品食用,由于其营养丰富,制品一般需要高压灭菌进行杀菌保质,对产品口感有较大影响。通过对经不同辐照剂量及高温灭菌处理后的休闲卤制鹌鹑蛋进行细菌菌落总数、挥发性盐基氮、p H值、以及挥发性成分的分析,研究对休闲卤制鹌鹑蛋进行辐照保质的合适剂量。结果显示:产品经贮藏后,辐照剂量在10 k Gy以上的细菌菌落总数与高压灭菌产品接近,挥发性盐基氮含量的变化不大,而辐照强度在4 k Gy及以上p H值与对照样相近。挥发性成分分析发现,共检出130种挥发性成分,其中醛类18种、醇类30种、酯类7种、酮类7种、酸类9种、烯烃类10种、烷烃类24种、其它类25种...

The quail egg is a large class of egg products in China, and is often processed into leisure-time foods. Quail egg products are highly nutritious, and usually require high-pressure sterilization to sterilize and preserve their quality, but this can have a significant influence on taste. The total bacterial count, volatile basic nitrogen, pH value, and volatile compound content of pickled quail eggs irradiated with different irradiation dosages and treated with thermal sterilization were evaluated, and the appropriate irradiation dose for preser...