臭氧和紫外线对鸡胸肉保鲜效果的影响研究  

Effect of ozone and μLtraviolet ray on fresh-keeping of chicken breast meat

作　　者：石英子 徐瑞欣 杨子艺 王钢[1] 喻世刚[1] 廖娟[1] Shi Yingzi;Xu Ruixin;Yang Ziyi;Wang Gang;Yu Shigang;Liao Juan(Leshan normal university,Southern sichuan＇s chicken industrial sichuan high school engineering research center,Sichuan Leshan 614000,China)

机构地区：[1]乐山师范学院川南地方品种鸡产业化四川省高等学校工程研究中心,四川乐山614000

出　　处：《当代畜牧》2018年第9期31-34,共4页Contemporary Animal Husbandry

基　　金：四川省教育厅资助科研项目(17ZA0204);乐山师范学院科研项目(z16007)

摘　　要：为了提高肉类食品的保鲜效果,笔者以新鲜的鸡胸脯肉为材料,用紫外线和臭氧处理不同时间后,放置在4℃冰箱中储存,通过新鲜度测定仪测定各组样品的新鲜度K值随储存时间的变化关系。结果表明,臭氧和紫外线杀菌处理时间越长,新鲜度K值与时间变化越慢;相同处理时间,质量浓度为5 mg/L的臭氧杀菌处理,新鲜度K值变化比500 J/m^2的紫外线杀菌处理慢。经质量浓度为5 mg/L的臭氧处理45 min,在7 d内鸡胸脯肉保持在一级新鲜度;处理30 min,5 d内可保持一级新鲜度;而经500J/m^2的紫外线杀菌处理45 min,新鲜度K值在第3天达20.4%。结果表明,与紫外线杀菌处理相比,臭氧处理可有效延长鸡胸脯肉的保鲜时间,可为肉制品的长途运输提供保障。In order to improve the effect of fresh-keeping of meat food, fresh chicken breast meat is used as material, after different time by μLtraviolet and ozone treatment, 4℃ refrigerator was stored, the change of K- value of each group sample with storage time was determined by freshness Analyzer. the restxLts showed that the longer the ozone and μLtraviolet sterilization treatment time, the slower the K-value changed with time ; the same treatment time, the K-value of the ozone sterilization treatment group with a 5 mg/L mass concentration changed more slowly than the 500 J/m^2 UV sterilization treatment. After the ozone treatment with a mass concentration of 5 mg/L for 45 min, the chicken breast meat was kept at the first degree of freshness within 7 d, and after 30 minutes of treatment, first degree of freshness was maintained within 5 days;However, after the 500 J/m2 μL traviolet sterilization treatment 45 min, K-value in 3 d up to 20.4%, indicating that compared with μLtraviolet sterilization treatment, ozone treatment can effectively extend the time of freshness preservation of chicken breast meat, offers protection for long-distance transportation for meat products.

关 键 词：鸡胸脯肉 臭氧 紫外线处理 肉品保鲜 

分 类 号：TS205.7[轻工技术与工程—食品科学]