摘要
研究了以不同浓度的过氧乙酸溶液为保鲜液处理冷却鸡肉，并结合真空包装技术，在0-4℃下贮藏的保鲜效果。以冷却肉的感官质量、pH、挥发性盐基氮及微生物总数为指标，评价不同处理过程的保鲜效果。结果表明，过氧乙酸在冷却鸡肉中具有显著的保鲜作用，并且0.2％过氧乙酸处理液保鲜效果明显优于其它处理，货架期可达20d以上。
The effect of preservation on chilled chicken treated by peroxyacetic acid of different concentrations and vacuum packaging during 0-4℃ was investigated, The sensory quality, pH,TVB-N and bacterial number were evaluation target. The result showed that peroxyacetic acid had a distinct preservative effect on chilled chicken. 0. 2% peroxyacetic acid was obviously better than others and the shelf life was more than 20d.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第5期259-261,共3页
Science and Technology of Food Industry
关键词
过氧乙酸
冷却鸡肉
保鲜
peroxyacetic acid
chilled chicken
preservation
