微波杀菌对卤鹅肉品质的影响 Effect of Microwave Sterilization on Meat Quality of Spiced Goose

该试验以重庆荣昌地方特色熟肉食品—卤鹅为试验材料，真空包装后采用微波功率670 W、微波频率2450 MHz、杀菌时间为9 min、杀菌温度为94℃的条件进行微波杀菌，结合感官评定、电子鼻、食用指标及营养品质指标测定，研究微波杀菌对卤鹅肉品质的影响。 Spiced geese were used as the experimental materials to research the effect of microwave sterilization on meat quality. After vacuum packing, then microwave sterilization was under the condition of 670 W, 2450 MHz, 9 min, 94˚C. The results of sensory evaluation, electronic nose, edible quality and nutritional quality were used as the evaluation indexes to evaluate the effect of microwave sterilization on meat quality.