Fermented minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization
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- 作者：Jingyu Li ; Feng Zhao ; Haihua Liu ; Renjie Li ; Yongtao Wang ; wangyongtao102@163.com" class="auth_mail" title="E-mail the corresponding author ; Xiaojun Liao
- 关键词：High pressure processing ; Thermal pasteurization ; Fermented minced pepper ; Microorganism ; Quality
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：36
- 期：Complete
- 页码：34-41
- 全文大小：2422 K
文摘
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Microbial load and quality of fermented minced pepper (FMP) was evaluated after high pressure processing (HPP).
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HPP at 50 °C could effectively reduce the microorganisms.
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The higher retention of firmness in HPP-treated FMP was found.
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