期刊论文

中文

肉类工业

1008-5467

2006

8

23-26

10.3969/j.issn.1008-5467.2006.08.012

本校为第一机构

对低温禽肉制品(卤鸭脖)综合保鲜技术进行了系列研究.结果表明,采用减菌化处理、优化复合保鲜剂并结合真空包装、微波杀菌等技术对卤鸭脖进行保鲜,样品在常温下的货架期可延长至95天.

A systemic study on the synthetical preserving techniques of low temperature Meat Product （Pot - stewed Duck＇ s neck） were carried out in this paper. The results showed that the shelf- life of the sample could be extended to 95 days under the normal temperature through the bacteria minimizing treatment and the application of the optimum complex preservatives combined with vacuum-...