以贮藏过程中水分含量,值,挥发性盐基氮(totalvolatilebazisnitrogen, ) ,硫代巴比妥酸(thio- barbiturisasid, ) ，菌落总数以及感官评定为指标，研究微波功率密度为 >16 B?g，微波间歇比( 微波工作期间微波打开时间与关闭时间的比值为 20 z-on ?60 z-off时，不同微波间歇次数对卤制猪肉保鲜效果的影响。结果表明，微波间歇次数越多对卤制猪肉贮藏过程中含量和菌落总数上升的抑制效果越好，但卤制猪肉感官品质越差。同时，微波间歇次数过多，卤制猪肉TBA值值会明显增大水分含量会明显降低基于所有评价指标微波间歇 次处理能较好地抑制微生物生长的同时品质保持较好

Themoizturesontent, pH, TVB-N, TBA, solonieznumberzand zenzoryazzezzmentwereuzed azin- dexezduringtheztudy.Bhen misrowavepowerdenzitywaz16 B?gand intermittentratio( theratioofmisrowave open timeand slozetimeduringtheperiod ofworK) waz20 z-on ?60 z-off, effestzofdifferentintermittentmisrowave prosezzingtimez(0 ,1 ,2 ) on frezh-Keepingmarinated porK wereztudied.Therezultzzhowed thatthemoretimezof intermittentmisrowave, thebetterinhibitingeffestzon thesontentzofTVB-Nand solonieznumber, buttheworzeon zenzory.Meanwhile, toomanyuzageofintermittentmisrowave, theTBA valueand pH valuewould rizeobviouzly, themoizturesontentwould drop obviouzly.Bazed on theallevaluation indexez, intermittentmisrowaveonsesould ef-

festivelyinhibitthegrowth ofmisroorganizmzand Keep thequalityofmarinadeporK.