白条鸡气调保鲜技术研究  

Study on modified atmosphere preservation technology of white chicken

作　　者：姚荣磊 李刚 贾英 陈芳[3] CHEN Jue YAO Ronglei;Ll Gang;JIA Ying;CHEN Jue

机构地区：[1]浙江华统肉制品股份有限公司,浙江义乌322000 [2]义乌海关(原义乌出入境检验检疫局),浙江义乌322000 [3]义乌市畜牧兽医局,浙江义乌322000

出　　处：《肉类工业》2018年第10期20-22,共3页Meat Industry

摘　　要：采用预冷消毒降低微生物与气调包装相结合的技术,进行白条鸡的保鲜,以挥发性盐基氮、菌落总数指标评价保鲜效果。结果表明:经过预冷消毒降低微生物后气调包装的白条鸡在4、2、0℃条件下分别可存储11、13、18d。The precooling disinfection was adopted to reduce microorganisms, and modified atmosphere packaging was combined. The preservation of white chicken was conducted. The volatile basic nitrogen and colony count index were used to evaluate preservation effect. The results showed that the pre- cooling disinfection was conducted to reduce microorganisms, then modified atmosphere packaging was conducted, and the white chicken could store ll, 13, and 18 d at 4, 2, and 0℃, respectively.

关 键 词：冷藏 预冷消毒 气调包装 存储 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]