臭氧冰在大骨鸡保鲜中的应用研究  

Research on application of ozone ice in big bone chicken preservation

作　　者：寇文丽[1] 农绍庄[1] 潘肇仪[1] 刘辉[1] 

机构地区：[1]大连工业大学食品学院,大连116034

出　　处：《食品科技》2011年第4期117-119,共3页Food Science and Technology

摘　　要：采用臭氧冰对大骨鸡进行保鲜效果研究,并用普通冰和R-多糖作对照。实验中R-多糖的质量分数为0.12%、浸泡时间为120s,臭氧冰浓度为5mg/kg。结果表明:用浓度为0.12%的R-多糖溶液浸泡鸡肉120s后,用5mg/kg的臭氧冰保鲜,具有最佳保藏效果,细菌菌落总数减少92.4%,可延长产品的货架保鲜期2d。The effect of preserving the big bone chicken by ozone ice was studied in that assay,and was compared to the effect of preserving it by ordinary ice and R-polysaccharide.The concentration of R-polysaccharide is 0.12% and the treated time is 120 seconds,the concentration of ozone ice is 5 mg/kg.The results showed that the shelf-life could be lengthened 2 days preserved by R-polysaccharide and 5 mg/kg ozone ice,and the total bacteria colony was decrease to 92.4%,the effects is best.

关 键 词：大骨鸡 R-多糖 臭氧冰 保鲜 

分 类 号：TS205.7[轻工技术与工程—食品科学]