期刊论文

中文

食品工业科技

1002-0306

2015

36

16

313-318

10.13386/j.issn1002-0306.2015.16.055

湖北省科技支撑计划公益性科技研究类项目（2014BBB012）；

本校为第一机构

为抑制冷鲜肉被微生物污染而腐败变质,目前普遍认为将不同的保鲜方式进行有效的联合对冷鲜肉的保鲜更有效。以菌落总数、肠杆菌数、pH、TVB-N值为指标,比较真空联合乙酸、真空联合曲酸、真空联合乙酸和曲酸、气调联合乙酸、气调联合曲酸、气调联合乙酸和曲酸6种体系对冷鲜鸭肉的保鲜效果。结果表明,真空包装联合乙酸、气调包装联合曲酸两种保鲜体系保鲜效果均较好,能够将冷鲜鸭肉货架期从6 d延长到12 d,选择气调联合曲酸处理不同的冷鲜分割鸭制品,胸脯肉、小胸肉、鸭全腿、鸭脖、鸭翅在4 ℃的货架期有所延长。

The microorganisms in cold meat could make the cold meat to gone bad,now it was generally accepted that it was more effective for extension of the shelf-life of cold fresh meat by combining different preservation methods effectively. In this paper,based on the total numbers of bacteria,Enterbacteria number, the value of pH and TVB-N,the preservation effect of 6 kinds of preservation systems on the cold duck, including vacuum combined with acetate,vacuum combined with kojic acid,vacuum combined with acetate and kojic acid. Modified atmosphere pa...