摘要
为了控制冷鲜鸡肉的品质,延长其货架期,本实验将屠宰后的新鲜鸡肉分别在温度为4℃、浓度为2%的乙酸钠溶液、乳酸钠溶液和柠檬酸钠溶液中浸泡10min,于1℃温度下分别贮藏0、3、6、9、12、15天,然后进行感官评价、理化测定,分析有机酸盐对冷鲜鸡肉保鲜效果。结果表明,三种有机酸盐对冷鲜鸡肉都有保鲜效果,乳酸钠保鲜效果优于乙酸钠和柠檬酸钠。
In order to control quality of fresh chicken and lengthen it’s shelf-life,we had dipped fresh chickens into 2% of acetic acid sodium aqua,lactic acid sodium aqua and the citric acid sodium respectively for 10 mins at the temperature of 4℃,then the samples had been stored at 1℃ for 0,3,6,9,12 and 15 days.The results showed the follows:Three kinds of organic acid sodiums could keep quality of fresh chicken effectively,and effects of lactic acid sodium excelled others.
出处
《肉类研究》
2008年第2期47-49,共3页
Meat Research
基金
山东农业大学博士专项科研基金项目
关键词
鸡肉
保鲜
乙酸钠
乳酸钠
柠檬酸钠
Chicken
Fresh-keeping
Acetic acid sodium
Lactic acid sodium
Citric acid sodium
