Flexible Sterilization of Duck with Soup

doi:10.3969/j.issn.1673-1689.2012.05.011

Home > Archive>Volume 31, Issue 5, 2012 >511-517. DOI:10.3969/j.issn.1673-1689.2012.05.011

Flexible Sterilization of Duck with Soup
DOI:
                        10.3969/j.issn.1673-1689.2012.05.011
                    
CSTR:
                        [cstr]
                    
Author:
                        
                        
                    
Affiliation:
Clc Number:
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

This manuscript studied the antibacterial action of Nisin and potassium sorbate compound in the cooked duck meat products.It resists bacterial spores in meat products by adding Nisin,thereby reducing the sterilization intensity.The results showed that: When the concentration of nisin and potassium sorbate in the cooked duck meat were achieved at 0.5 g/kg and 0.05 g/kg,respectively,the sterilization conditions reduced to 110 ℃ for 25 mins,under the optimum conditions,the cooked duck meat′s shelf-life is 6 months.

Reference

Cited by

Get Citation

WANG Yi-ming, ZHANG Min, WANG Yong-jun, XU Feng-min. Flexible Sterilization of Duck with Soup[J]. Journal of Food Science and Biotechnology,2012,31(5):511-517.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: June 17,2014
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website