乳酸和醋酸钠对冰鲜鸡保鲜效果的影响  

Study on preservation effect of lactic acid and sodium acetate on the chilled chicken

作　　者：何瑞琪[1] 郭善广[1] 符小燕[1] 蒋爱民[1] 周佺[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品与机械》2010年第1期141-144,共4页Food and Machinery

基　　金：广东省教育部产学研结合项目(编号:20070328066)

摘　　要：研究以乳酸和醋酸钠为保鲜液处理的冰鲜鸡在实验室(0～4℃)及超市流通环境贮藏过程中的菌落总数、假单胞菌数、挥发性盐基氮、pH、感官质量的变化规律及趋势。结果表明:乳酸和醋酸钠对冰鲜鸡有显著的保鲜作用,能使保质期由3d延长到7d,其中以3%乳酸和2%醋酸钠及它们的复合保鲜液保鲜效果最好。The effect of the preservation for chilled chicken treated by different concentrations of lactic acid and sodium acetate solution in the environment of 0-4 ℃ lab and supermarket was studied in the paper. The different effects of preservation were evaluated using the indicator of total number of colonies,the indicator of total number of Pseudomonas,TVB N,pH,Sense. The result showed that lactic acid and sodium acetate had an significant effect on the preservation of chilled chicken and 3% lactic acid and 2% sodium acetate had a greater effect.

关 键 词：冰鲜鸡 保鲜 乳酸 醋酸钠 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]