基于低溫滅菌技術(shù)的清真羊肉制品生產(chǎn)工藝研究.pdf

1、獨(dú)創(chuàng)性聲明本人聲明所呈交的論文是我個(gè)人在導(dǎo)師指導(dǎo)下進(jìn)行的研究工作及取得的研究成果。盡我所知，除了文中特別加以標(biāo)注和致謝的地方外，論文中不包含其他人已經(jīng)發(fā)表或撰寫過的研究成果，也不包含為獲得寧夏大學(xué)或其它教育機(jī)構(gòu)的學(xué)位或證書而使用過的材料。與我一同工作的同志對(duì)本研究所做的任何貢獻(xiàn)均已在論文中作了明確的說明并表示了謝意。研究生簽名：形象馬時(shí)間：力糾3年F月弘日關(guān)于論文使用授權(quán)的說明本人完全了解寧夏大學(xué)有關(guān)保留、使用學(xué)位論文的規(guī)定，即：學(xué)校有

2、權(quán)保留送交論文的復(fù)印件和磁盤，允許論文被查閱和借閱，可以采用影印、縮印或掃描等復(fù)制手段保存、匯編學(xué)位論文。同意寧夏大學(xué)可以用不同方式在不同媒體上發(fā)表、傳播學(xué)位論文的全部或部分內(nèi)容。褓密的學(xué)位論文在解密后應(yīng)遵守此協(xié)議)研究生簽名：／物胡壘時(shí)間：矽／3年s月勱日一輕r帆啪瑚AbstractCookingleadtoenzymeinactivation，pathogenicbacteria，bacteriaandparasitescommon

3、lydeathformutton，butitsitisbeneficialtothegrowthofmicroorganismsforrichnutritionandeasydeteriorationduringstorageTherefore，peopleusevariousmethodstopreventdeterioration，suchassterilization，lowtemperaturepreservation，isol

4、atedfromtheairdrying，useofpreservatives，eteWiththeimprovementoflivingstandards，oDnfftnneTsnotonlydemandoffoodnutritionandhealth，alsocaHsforflavor，taste，colortexture，etcSothisthesisresearchhowealnyoukeepcookedmuRonproduct

5、stokeeptheoriginalflavorandtaste，butalsoCallprolongtheshelflife111eresearchmethodsandconclusionsareasfollows：(1)Bysinglefactorexperiment，weresearchtheeffectsofsterilizationtimeonmicrowavesterilization，theeffectsofpressur

6、edurationonultrahighpressuresterilization，theeffectsofsterilizationtemperatureonpasteurizationWeoptimizethesterilizationconditionsarOasfollows：microwavesterilization(40s／3times／intervaloflOs)，ultrahighpressuresterilizati

7、on(600MPa／20min)，pasteurization(90“C／30min／rapidcooling)(2)Wem蝕舯Hed80meindexofthecookedmuttonduringstorage(Oweek，2weeks，4weeks)，suchaspH，totalnumberofcolonies，TVBN，TBA，redvalue，hardness，elasticityglueviscosityandchewines

8、saftersterilization謝mdifferentsterilizationmethodsWestudiedqualitychangeinstorageofcookedmuttonthroughthefactoranalysismethod，，andconcludedthebeststerilizationmethodismicrowavesterilization(3)weanalyzethecolonyofvacuumpa

9、ckagingcookedmuuoninstoragethroughaseriesofexperimentandidentifiedthetypesofmicroorganismsaccordingtoBrown，MH(1982)recommendedWedrawtheconclusion：lacticacidbacteria，brochothrixthcrmosphacta，enterobaeteriaceae，pseudomonas

10、bacteriawerethemajorcolonyinstorage(200C)；Lacticacidbacteriaweredominantbacteria(4)WeexploredtheeffectsofcompoundpreservativesforcookedmuttonthroughthreefactorsquadraticorthogonalrotationcombinationdesignofexperimentResu

11、ltsshowthattheoptimalcompoundpreservativerecipewere02819％Nisin，01647％epolylysine，2925％sodiumlactate；Singlefactoreffectorderas=Nisinsodiumlactatespolylysine；thereisinteractioneffectbetweenNisinandspolylysine，spolylysinean