| 有机酸盐处理对鸡肉保鲜效果的研究 |
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| 引用本文： | 刁恩杰,苏苗苗. 有机酸盐处理对鸡肉保鲜效果的研究[J]. 肉类研究, 2008, 0(2): 47-49 |
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| 作者姓名： | 刁恩杰 苏苗苗 |
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| 作者单位： | 1. 山东农业大学食品科学与工程学院,泰安,271018
2. 新疆出入境检验检疫局,乌鲁木齐,830063 |
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| 基金项目： | 山东农业大学博士专项科研基金 |
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| 摘 要： | 为了控制冷鲜鸡肉的品质,延长其货架期,本实验将屠宰后的新鲜鸡肉分别在温度为4℃、浓度为2%的乙酸钠溶液、乳酸钠溶液和柠檬酸钠溶液中浸泡10min,于1℃温度下分别贮藏0、3、6、9、12、15天,然后进行感官评价、理化测定,分析有机酸盐对冷鲜鸡肉保鲜效果。结果表明,三种有机酸盐对冷鲜鸡肉都有保鲜效果,乳酸钠保鲜效果优于乙酸钠和柠檬酸钠。
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| 关 键 词： | 鸡肉 保鲜 乙酸钠 乳酸钠 柠檬酸钠 |
| 文章编号： | 1001-8123(2008)02-0047-03 |
Effects of Organic Acid Sodiums Treatment on Fresh-keeping of Chicken |
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| Diao En-jie,Su Miao-miao. Effects of Organic Acid Sodiums Treatment on Fresh-keeping of Chicken[J]. Meat Research, 2008, 0(2): 47-49 |
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| Authors: | Diao En-jie Su Miao-miao |
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| Affiliation: | Diao En-jie; Su Miao-miao (1.College of Food Science & Engineering; Shandong Agricultural University; Taian 271018 China 2.Xinjiang Entry Exit Inspection & Quarantine Bureau; Wulumuqi 830063 China); |
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| Abstract: | In order to control quality of fresh chicken and lengthen it’s shelf-life,we had dipped fresh chickens into 2% of acetic acid sodium aqua,lactic acid sodium aqua and the citric acid sodium respectively for 10 mins at the temperature of 4℃,then the samples had been stored at 1℃ for 0,3,6,9,12 and 15 days.The results showed the follows:Three kinds of organic acid sodiums could keep quality of fresh chicken effectively,and effects of lactic acid sodium excelled others. |
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| Keywords: | Chicken Fresh-keeping Acetic acid sodium Lactic acid sodium Citric acid sodium |
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