不同的热杀菌条件对准备食用的质量的影响,基于特定的杀菌强度

Shuo Wang1, Songyi Lin2, Shuang Li1

  • 1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Food chemistry
|April 17, 2024
PubMed
概括

高温,短时间杀菌比低温,长时间的方法更好地保持即食的质量. 虽然高温会影响质地,但它提高了消化能力,并最大限度地减少了不必要的色反应.

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