Research on Pasteurization Combined With Microwave Sterilization to Chicken Claws

Abstract:

The purpose of this paper is to overcome the shortage of high temperature sterilization and radiation sterilization，the effects of pasteurization combined with microwave sterilization on the quality of chicken claws are investigated. Through the response surface analysis experiments，the effects of the combined pasteurization process parameters including microwave temperature，pasteurization temperature and sterilization number on the texture、sensory quality and the total number of colonies are discussed. The optimal process parameters are pasteurization temperature 88℃，microwave temperature is 120 ℃，sterilization 2 times，the value of fuzzy comprehensive evaluation is 0.85. Curve fitting is conducted on the optimal group to obtain the microbial growth kinetics equation at 25 ℃.