Effects of Micro wave and High Pressure Steam Compound Steriliza-tion on Quality of Chicken Bone Liver Paste and Detection of Its Nu-tritional Composition
The purpose of the present study was to investigate the effects of microwave sterilization,high-pressure steam sterilization and compound sterilization on the quality of bone liver paste.After sterilization in three ways,the total number of colonies,product color and texture characteristics of the product were measured,and the optimal sterilization conditions for compound sterilization were determined.When using 800 W microwave sterilization for 120 s,and then sterilizing at 121 ℃ for 10 minutes,the total number of colonies of the sterilized product is 0.At this time,the color differ-ence of product was L value 39.16,a value 9.93,b value 20.27;texture results were as follow:hard-ness value 15.78 N,adhesion value 39.71 N,chewiness value 21.26 N.The results of physicochemi-cal indexes and nutritional indicators of the sterilized products showed that the pH was 6.88,the wa-ter activity was 0.90,the moisture content was 57.93％,the ash content was 2.93％,the protein con-tent was 8.76％,the fat content was 28.51％,and the calcium content was 246.38 mg/100g.Mean-while,the product contains oleic acid 36.57％,linoleic acid 31.41％.and a small amount of palmitic acid and stearic acid.Through this process,the product achieves the requirements of a good taste and high nutritional level.
microwavehigh-pressure steamsterilizationquality of bone liver pastenutritional component
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