| 西藏自然风冻干牦牛肉加工工艺与微生物菌相分析 |
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| 引用本文： | 罗章,小巴桑,米玛巴吉,成晓亮.西藏自然风冻干牦牛肉加工工艺与微生物菌相分析[J].西北农业学报,2009,18(6):373-376. |
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| 作者姓名： | 罗章 小巴桑 米玛巴吉 成晓亮 |
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| 作者单位： | 西藏大学,农牧学院,西藏,林芝,860000 |
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| 摘 要： | 以西藏特有的自然条件对牦牛肉进行冷冻干燥处理,确定冻干生牛肉肉片的最佳生产工艺;测定了总糖含量、可溶性蛋白含量、酸价及过氧化值在加工过程中的变化.结果表明:生产的风冻干牦牛肉细菌总数显著下降,有害菌减少;理化性质也发生了一定的变化,如总糖含量下降,可溶性蛋白含量升高,由此可知,通过这种方法加工出来的产品是一种营养保留全面、工艺简洁、风味独特、耐贮藏、质量轻、易携带的高档肉制品.
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| 关 键 词： | 牦牛肉 风冻干 微生物 |
| 收稿时间： | 2008/10/29 0:00:00 |
| 修稿时间： | 2009/6/10 0:00:00 |
Analysis of Process Technology and Microorganism Change for Tibet Wind Freeze-dried Yak Meat |
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| LUO Zhang,Xiaobasang,Mimabaji and CHENG Xiaoliang.Analysis of Process Technology and Microorganism Change for Tibet Wind Freeze-dried Yak Meat[J].Acta Agriculturae Boreali-occidentalis Sinica,2009,18(6):373-376. |
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| Authors: | LUO Zhang Xiaobasang Mimabaji and CHENG Xiaoliang |
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| Institution: | College of Agricultural and Animal Husbandry of Tibet University, Linzhi Xizang 860000, China;College of Agricultural and Animal Husbandry of Tibet University, Linzhi Xizang 860000, China;College of Agricultural and Animal Husbandry of Tibet University, Linzhi Xizang 860000, China;College of Agricultural and Animal Husbandry of Tibet University, Linzhi Xizang 860000, China |
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| Abstract: | In this paper, the application of Tibet's unique natural climatic conditions for the production of freeze-drying yak meat was studied, and the optimal condition of process, change of total saccha-ride, soluble protein, acid value and POV were obtained from the experiments. The results dedicated that total counts of microorganisms have been reduced significantly comparing to raw meat, furthermore, pathogenic germs decreased, the physiochemical character of production also changed during process, for example, content of total saccaride decreased while soluble protein increased. As a result, the yak meat freeze-dried by natural wind was a portable and comprehensive nutrition meat products with unique flavor, and easy to process, storage. |
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| Keywords: | Yak meat Wind freeze-dried Microorganism |
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