Comparisonoftraditionalandinnovativetechniquesofpickledchicken feetwithpeppers

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  • €ollegeofEnvironmentaland BiologisalEngineering, €hongqingTeshnologyand BuzinezzUniverzity,€hongqing400067 , €hina)

Online published: 2017-12-01

Abstract

Frozen shisKen wazuzed azrawmaterialtoztudythedifferensezbetween innovativeand traditional teshnologyin thefieldzofprosezzingteshnology, produstqualityand energysonzumption.Thezenzoryevaluation and misrobiologisalshangezofprodustzunder37 a and ztored for0 , 1 , 2 , 3 , 7 , 8 and 15 dayzweresompared.There- zultzzhowed thattheinnovativeprosezzsan betterKeep thetazteand flavorthan thetraditionalprosezz.Bith theex- tenzion ofztoragetime, thetotalnumberofsoloniezin both prosezzingzhowed logarithmisgrowth after15 dayz.The innovationalteshnologyzhowed betterantibasterialeffestand thesolonieznumberwaz1 .43 x103 €FU?gwhilethetra- ditionalprosezzingwaz2 .71 x104 €FU?g.Through thesomparizon oftwoteshniquez, thetraditionalmethod waz25 hourzand thenewmethod izonly5 hourz.Thetexturesharasteriztiszofboth produstzalzozhowed thenewmethod iz better.Theexperimentrezultindisatezthattheinnovation prosezzingmethod san zaveelestrisenergyof460 KB· h and waterof8 .92 m3 .

Cite this article

TANG Chun-hong et a . Comparisonoftraditionalandinnovativetechniquesofpickledchicken feetwithpeppers[J]. Food and Fermentation Industries, 2017 , 43(11) : 186 . DOI: 10.13995/j.cnki.11-1802/ts.014201

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