鸡肉防腐保鲜方法及鲜度检测新技术研究进展  

Research progress on chicken preservative and freshness detection new technology

作　　者：郑文雄 杨榕琳 高泽欣 古盛辉 刘晓璇 白卫东[1] 任文彬[1] ZHENG Wenxiong;YANG Ronglin;GAO Zexin;GU Shenghui;LIU Xiaoxuan;BAI Weidong;REN Wenbin(Guangdong Key Laboratory of Food Science and Technology of Lingnan Specialties,College of Light Industry and Food,Zhongkai University of Agricultural and Engineering,Guangzhou 510225;Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province,College of Food Science and Pharmacy,Zhejiang Ocean University,Zhoushan 316022)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,广州510225 [2]浙江海洋大学食品与药学学院,浙江省海产品健康危害因素关键技术研究重点实验室,舟山316022

出　　处：《中国食品添加剂》2024年第7期209-216,共8页China Food Additives

基　　金：广东省大学生创新创业训练计划项目(S202211347058);广东省重点领域研发计划项目(2022B020205003);广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013);浙江省教育厅科研项目(Y202352894)。

摘　　要：鸡肉具有营养价值丰富、口感较佳的特点,深受消费者青睐,市场前景广阔。然而,因其高蛋白和高水分特质,以及贮存过程中存在污染问题,极易发生腐败变质,所以针对鸡肉品质与安全保障、鸡肉鲜度检测新技术的研发等内容成为热门研究话题。本文在介绍鸡肉贮藏过程中微生物污染的基础上,综述了鸡肉防腐保鲜方法和鸡肉鲜度检测新技术,旨在为鸡肉防腐保鲜及其鲜度检测技术的进一步深入研究提供借鉴与参考。Chicken has the characteristics of rich nutritional value and good taste,making it popular among consumers and has a broad market prospect.However,due to its high-protein and high-moisture qualities,as well as the contamination problems in the storage process,it is prone to spoilage,so it has become a popular research area for the quality and safety assurance of chicken meat,and the research and development of the new technology of chicken meat freshness detection.Upon discussing the microbial contamination of chicken during storage,this paper summarized the methods for chicken preservation and the new technology of chicken freshness detection,in order to provide insights and references for the further study of chicken preservation and freshness detection technology.

关 键 词：鸡肉 营养价值 防腐保鲜 新鲜度 检测新技术 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS251.55[轻工技术与工程—食品科学与工程]