高氧包装鸭肉制品贮藏期间微生物数量和TBA值的变化  

Changes of Microorganism and TBA Values of High Oxygen Packaged Duck Meat Products During Storages

作　　者：秦卫东[1] 刘辉[1] 陈学红[1] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221008

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)

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.

关 键 词：鸭肉制品 高氧包装 微生物 TBA 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]