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《Farm Products Processing》 2015-05
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Sterilization of Chicken Broth in Retort Pouch

LIANG Fengqing;LI Biansheng;College of Light Industry and Food Sciences,South China University of Technology;  
Chicken broth is difficult to preserve at normal temperature. If it is packed in a pouch and deal with high-temperature sterilization,it can be kept at normal temperature,easy to be used,and convenient to be transported. The optimum sterilization conditions of chicken broth are studied. Using a Denmark ELLAB cable temperature system,the cold point temperature and lethality value F are recorded, and the appropriate sterilization time is determined by the F value. The result shows that the optimum sterilization condition is 121 ℃,15 min—12 min—9 min,and the F value reached over 10 min;During 90 days storage at 37 ℃,sensory evaluation,salinity,lactic acid and p H value changed little,but the amino acid nitrogen decreased by 66.67%;the chicken broth is compared with the market product,and the comparison shows that the index of Na Cl,total acid,total sugar,total solids and Brix is slightly lower than the market product;while,the index of p H value,amino acid nitrogen,total nitrogen,and protein is slightly higher than the market product.
【CateGory Index】: TS294
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【Citations】
Chinese Journal Full-text Database 4 Hits
1 LI Na1,HU Xiao-jiang1,CHANG Xue-dong2,CHENG Wei-jia1,WU Xiao-lei1(1.Hebei Meikeduo Foods Group Co.,Ltd.,Zunhua 064200,China; 2.Hebei Normal University of Science&Technology,College of Food Science & Technology,Changli 066000,China);Study on Shelf Life Prediction of Ginseng Chicken Soup Product[J];保鲜与加工;2013-02
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3 Li yi-he~1,Wang Yan~2 1.Jiangsu Finance and Economics Vocational College(Huaian 223003); 2.Jiangsu Food Vocational College(Huaian 223003);Study on the Hydrolysis of Chicken by Double Enzyme[J];食品工业;2010-04
4 WANG Yan(Jiangsu Food Vocational College Huaiyin Jiangsu 223003);A Study on Preparation of Mixed Protein Peptide by Double Enzyme[J];肉类研究;2009-04
【Co-citations】
Chinese Journal Full-text Database 2 Hits
1 YAN Hong-wei;CAI Yong-yan;HAO Hui-juan;NIU Jing-jing;R&D Center of Baixiang Food Co.,Ltd.;;Study on the Key Factors and Quality Guarantee Modes Influencing the Shelf Life of Bone Soup[J];中国调味品;2016-03
2 LIANG Fengqing;LI Biansheng;College of Light Industry and Food Sciences,South China University of Technology;;Sterilization of Chicken Broth in Retort Pouch[J];农产品加工;2015-05
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Chinese Journal Full-text Database 6 Hits
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