摘要
本文研究了鸭肉制品在高氧条件下的微生物和TBA值的变化,并与空气包装进行了比较。结果表明:随着氧浓度的增大,制品中微生物的生长和氧化程度均受到一定的抑制。当氧浓度达到80%时,鸭肉制品的贮藏期限可达28天。高氧条件对微生物的抑制作用是延长了微生物生长的诱导期;高氧贮藏期间TBA值的增加可能是微生物增殖的结果。
The changes of microorganism and TBA values in cooked duck meat products during high oxygen conductions were studied, the changes were compared with air-packaging cooked duck product. The resultes demonstrated： growning of microorganism and oxidative extents in cooked duck products were inhibited as increasing of oxygen concentration. When oxygen concentration was 80%, the shilf-life can reached 28 days. The inhibition of high oxygen on microorganism was extended the log prior of its growning; The increasing of TBA values during high oxygen storege was probably due to microorganism propagation.
出处
《肉类研究》
2009年第8期45-47,共3页
Meat Research
基金
徐州市科技计划项目(XJ07105)
关键词
鸭肉制品
高氧包装
微生物
TBA
duck meat products
high oxygen package
microorganism
TBA
