Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction

Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction

This study utilized soybean protein as a raw material to develop a plant-based precooked dish with small crispy meat. The study compared the effects of microwave sterilization and water bath sterilization on the total number of colonies, and investigated the impact of different storage temperatures...

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Bibliographic Details
Main Authors: Ying SUN, Bin ZHOU, Long WANG, Shen LIU, Binglin LU, Lianzhou JIANG, Juyang ZHAO, Xiuqing ZHU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
soy protein
small crisp meat
prepared dishes
sterilize
shelf life
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020225
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