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| Process Optimization for the Ultrasonic Cleaning of Bovine Tripe |
| CAI Dan, ZHANG Dali, SHENG Yue, GONG Tianjiao, YUAN Xiuling, WEN Chaoting, LIU Jingsheng* |
| College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China |
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Abstract The process optimization for the ultrasonic cleaning of bovine tripe was carried out by investigating the influence of ultrasonic power, cleaning time and temperature on the cleanliness and total bacterial count (TBC) of bovine tripe. Results showed that the cleanliness and TBC of bovine tripe could be improved effectively by the treatment with an ultrasonic power of 350 W for 30 min at 25 ℃ to 0.93 ± 0.26 and (5.04 ± 1.53) (lg(CFU/g)), respectively.
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