|
|
|
| Application of Pulsed Light Sterilization Combined with Two Preservatives to Steamed Carp |
| JIANG Yi, YU Longhao* |
| College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China |
|
|
|
|
Abstract The purpose of this work was to evaluate the efficacy of pulsed light sterilization combined with sodium diacetate and a commercial preservative combination in reducing aerobic bacterial count of steamed carp. Pulsed light energy, light source distance and the concentrations of both preservatives (sodium diacetate and double buds Lactobacillus) were investigated by one-factorat- a-time method. Subsequently, using response surface methodology, the optimal values of the four independent variables that minimized aerobic bacterial count were determined as 480 J, 9 cm, 1.1 g/100 mL and 0.17 g/100 mL, respectively.
|
|
|
|
|
|
|
|
|
|
|
2018, Vol. 32 
