乳鸽胴体保鲜研究  

On maintaining freshness of young pigeon dressed carcass

作　　者：胡文娥[1] 蔡瑞仪[1] 李紫红[1] 

机构地区：[1]佛山科学技术学院食品科学系,广东佛山528000

出　　处：《佛山科学技术学院学报（自然科学版）》2008年第4期73-76,共4页Journal of Foshan University(Natural Science Edition)

摘　　要：研究壳聚糖对延长乳鸽胴体保鲜期的可行性及效果,用蒸馏水、醋酸处理的乳鸽胴体进行对比。以感官评定、细菌总数、TVB-N值作为鲜度指标。实验结果表明:1%,1.5%,2%浓度的壳聚糖醋酸溶液对乳鸽胴体的保鲜效果均明显优于蒸馏水处理组,能延长保鲜期4至6 d;其中,以浓度为1%的壳聚糖溶液保鲜效果最好。This experiment studies the shell polyose to lengthen the young pigeon dressed carcass to maintain freshness the time feasibility and the effect, and with the distilled water, the acetic acid immersion＇s young pigeon dressed carcass carries on the contrast. The experimental result indicated that 1% ,1.5% ,2% the shell polyose acetic acid solution maintain freshness the effect to surpass the distilled water control group obviously, can lengthen freshness from 4 to 6 days. And as 1% shell polyose acetic acid solution maintains freshness the effect take the density to be best. and 1 % acetic acid solution.

关 键 词：壳聚糖 乳鸽胴体 保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]