摘要
以臭氧处理后鸡肉在贮藏过程中细菌总数、挥发性盐基氮、pH及感官品质为指标,研究了臭氧浸泡对鸡肉的保鲜作用。研究结果表明：用初始浸泡浓度为5-8 mg/L的臭氧水浸泡20 min后,可以使冷鲜鸡肉的保鲜期达到11 d左右。
Effects of ozone on preservation of chicken were investigated by using total bacterial count, TVB-N and pH value, sensory quality during refrigeration as indexes in this paper. The results showed that soaking the chicken in 5-8 mg/L ozone solution for 20 min gave the best preservation effect on chicken and the shelf life of chilled chicken could be up to 11 days.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第2期135-138,共4页
Modern Food Science and Technology
基金
广东省省部产学研结合项目(2010B090400250)
关键词
臭氧
鸡肉
保鲜
ozone
chicken
preservation
