摘要
通过多种防腐保鲜方法的综合使用,尽量少地破坏鸡肉原有的风味口感和营养成分,并达到保鲜的效果。对大肠杆菌以及总菌数进行检测,得出以下结论:通过臭氧杀菌和乳酸链球菌素等多种保鲜手段的综合运用,可以在降低杀菌温度的同时保证杀菌效果。
The purpose of this experiment is： through the use of several antisepsis to keep the chicken fresh and have inherent nurturance. The experiment measured the amount of coliform and the total bacteria, educe a conclusion as follow： Using several method such as ozone and Nisin, to keep the chicken fresh, can keep the effect of sterilization in lower sterilizing temperature.
出处
《食品科技》
CAS
北大核心
2007年第3期173-177,共5页
Food Science and Technology
关键词
鸡肉
防腐
杀菌
chicken
antisepsis
sterilization
