冷鲜鸡辐照延长保鲜期的研究  

Study on Lengthening the Cold Fresh Chicken Shelf Life by Irradiation Preservation

作　　者：韩燕[1] 肖欢[1] 翟建青[1] 蒋云升[2] 赖宏刚 曹宏[1] 

机构地区：[1]江苏里下河地区农业科学研究所,江苏扬州225007 [2]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《农产品加工》2016年第10期10-12,共3页Farm Products Processing

基　　金：江苏省农业科技自主创新资金项目“屠宰型优质冷鲜鸡产业链技术创新与应用”(CX(15)1009);国家科技支撑计划项目“核技术在食品安全中的应用研究”(2014BAA0305)

摘　　要：为了延长冷鲜鸡保鲜期,通过对未辐照对照组、辐照2.5 k Gy剂量试验组在4℃贮藏条件下,分别于0,7,14,21,28 d对冷鲜鸡菌落总数、菌相、pH值、挥发性盐基氮(TVB-N)变化进行分析。结果表明,未辐照对照组保鲜期小于7 d,第14天已腐败;辐照2.5 k Gy剂量试验组在第28天时,优势菌由初期假单胞菌和乳酸菌变成假单胞菌和肠杆菌,菌落总数、pH值、TVB-N值均低于国家标准,辐照处理可显著延长冷鲜鸡的保鲜期。In order to prolong the cold fresh chicken shelf life,this paper analyzes the colony number,bacterial phase,pH value, total volatile basic nitrogen＇s changes at different stages such as 0, 7, 14, 21, 28 d between the unirradiated experimental group and with 2.5 k Gy dose irradiation one, under the temperature of four degree. It turned out that the unirradiated experimental group＇s shelf life is shorter than 7 d,had been putrid until 14 d;the 2.5 k Gy dose irradiation one＇s dominant bacteria changed into pseudomonas and enteric bacilli from pseudomonas and lactobacillus at the beginning until the 28 d. The colony number,pH value and TVB-N value of the 2.5 k Gy dose irradiation experimental group are all under the national standard. Therefore,irradiating the cold fresh chicken could lengthen freshness time obviously.

关 键 词：冷鲜鸡 辐照保鲜 菌相 PH值 挥发性盐基氮 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]