Abstract
In order to explore technological feasibility of cold sterilization in Chinese dishes, the changes of physicochemical property, microorganism and sensory quality of pre-package Braised pork by the processing of dense phase carbon dioxide (DPCD) were studied. Results indicated that DPCD could extend the shelf life of pre-package Braised pork to over 90 days. Compared to the high-temperature processing, DPCD could substantially suppress the growth of microorganism, inhibit the accumulation of TVB-N and decelerate lipid oxidation, and keep a better taste, odor and texture as the fresh sample from sensory evaluation during the storage period of pre-packaged Braised pork.
Publication Date
10-28-2015
First Page
174
Last Page
176
DOI
10.13652/j.issn.1003-5788.2015.05.045
Recommended Citation
Lixin, YANG; Yaxu, ZHAO; and Jianzhong, WANG
(2015)
"Effect of dense phase carbon dioxide on quality of pre-packaged braised pork dishes during storage,"
Food and Machinery: Vol. 31:
Iss.
5, Article 45.
DOI: 10.13652/j.issn.1003-5788.2015.05.045
Available at:
https://www.ifoodmm.cn/journal/vol31/iss5/45
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