| Pot-stewed meat is a typical traditional food in China,it has the stable consumer group and a good prospect for development with its characteristics of rich varieties,unique flavor and high nutritional value.As one of the representatives of marinated meat,marinated chicken drumstick is delicious,easy to carry,ready-to-eat and popular with consumer.However,because of the secondary pollution from environment and manual operation in production process such as cooling,packaging,etc,the shelf life of marinated chicken drumstick becomes shorter.In order to overcome the these shortcomings and reduce the corruption loss of the product,companies often use the method of two-stage sterilization after the vacuum-packing of the product.The sterilization methods include high-temperature sterilization and low-temperature sterilization.The products with the process of high temperature and high pressure could achieve the aseptic condition,and the shelf life of the product greatly extended,but the flavor,taste and nutritional quality of the product was damaged in different degree.Many studies have shown that the use of the thermal effect and non-thermal effect of microwave could reduce the incipient total bacterial count effectively and extend the shelf life under the premise of ensuring the quality of products.This paper adopt the microwave sterilization as two-stage sterilization for the marinated chicken drumsticks with vacuum-packed.The sterilization time,microwave power,and the temperature of microwave equipment set were selected as main factors in the single factor experiment test,and as the sensory score and sterilization rate for evaluating indicator,the response surface optimization was performed（the meat product without sterilization as the control group）,laying the foundation for the further extension of the shelf life of marinated chicken drumsticks with vacuum-packed production.1.The single factor experiment of microwave sterilization time,microwave power,the temperature of microwave equipment set showed:With the augmentation of the sterilization conditions,the sensory score of the sample showed a trend of decline,sterilization rate was on the rise.The sterilization time within 90 s,microwave power within 600 W,the temperature of microwave equipment set within 40℃the sample can keep high quality and the flavor of sample have higher similarity in addition to a certain influence on the hardness of the sample.2.The response surface method was used to optimize the evaluation index of sensory scores and the sterilization rate.The study found that:（1）When taking the sensory score as evaluating indicator,the sensory score of the sample showed a downward trend with the increase of the sterilization conditions such as microwave sterilization time,microwave power and the temperature of microwave equipment set.The influence of various factors on the sensory score the temperature of microwave equipment set > microwave sterilization time > microwave power.Taking the ensory score as response value,the regression model was:Y=-54.02+0.11A+0.14B+2.93C-2.50×10-4AB-1.10×10-3AC-6.97×10-5B2-0.03×C2（2）When taking the sterilization rate as evaluating indicator,the sterilization rate of the sample showed a trend of growth before leveling off,with the increase of the sterilization conditions such as microwave sterilization time,microwave power and the temperature of microwave equipment set.Taking the sterilization rate as response value,the regression model was:Y=-180.30+0.58A-0.17B+12.83C-3.00×10-4AB-5.83×10-3AC+3.30×10-3BC+7.43×10-5B2-0.16×C2（3）Taking the sample sensory score >40 points and the biggest sterilization rate as the target,the sterilization conditions were as follows : microwave sterilization time was 120 s,microwave sterilization power was 600 W and the temperature of microwave equipment set was 42℃;In addition,taking the best flavor and the sterilization rate > 99% as the goal,the sterilization conditions were as follows: microwave sterilization time was 120 s microwave sterilization power was 580 W and the temperature of microwave equipment set was 42℃.The verification experiment showed the conditions of the response surface optimization were accurate and reliable,and had the practical value.3.The shelf life experiment showed: vacuum-packed marinated chicken drumsticks was sterilized for 120 s at microwave power 600 W,temperature of microwave equipment set 42℃ for storage under normal temperature and 4 ℃,the shelf life improved 1-2 days and 9days than the control group. |
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