摘要
将新鲜鸡脯肉分别置于4℃和-1℃环境中贮藏,定期取样测定其菌落总数、pH值、挥发性盐基氮(TVB-N)、感官性状等指标,研究冷藏和冰温贮藏对鸡脯肉保鲜期的影响,以期获得最佳贮藏温度。结果表明:冰温能很好地延缓鸡脯肉的腐败变质,且冰温处理组较冷藏处理组鸡脯肉的保鲜货架期可以延长10d左右。
The fresh chicken breasts were respectively stored at 4℃ and - 1℃. The total bacteria count, pH, TVB - N, and sensory parameters in chicken breasts were respectively determined during storage. The effects of fresh preservation of chicken breasts in ice temperature storage and cold storage separatel Y ic were studied in order to get the optimum storage temperature for chicken breasts. The results showed e temperature could delay the time of food spoilage. Compared with the cold storage group, the of ice temperature could put off the shelf- life ten days of chicken breasts.
出处
《肉类工业》
2011年第5期26-29,共4页
Meat Industry
基金
安徽省高校自然基金(KJ2009B075)
关键词
冰温贮藏
冷藏
鸡脯肉
品质
变化
ice temperature storage
cold storage
chicken breasts
quality
change
