| 白胡椒和肉桂对冰鲜鸡的保鲜效果研究 |
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| 引用本文： | 何瑞琪,魏素红,郭善广,符小燕,蒋爱民,李振杰.白胡椒和肉桂对冰鲜鸡的保鲜效果研究[J].肉类研究,2010(5):43-46. |
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| 作者姓名： | 何瑞琪 魏素红 郭善广 符小燕 蒋爱民 李振杰 |
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| 作者单位： | 1. 华南农业大学,食品学院,广东,广州,510642
2. 兰州市动物疲病预防控制中心,甘肃,兰州,730050 |
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| 基金项目： | 1.广东省农业重大专项(2009A020101002)2.广东省教育部产学研结合项目(20070328066)3.广东省目际合作项目 |
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| 摘 要： | 以冰鲜鸡的菌落总数、挥发性盐基氮、pH、感官质量作为保鲜效果评价指标,研究了不同浓度的白胡椒和肉桂醇溶提取液处理冰鲜鸡在0～4℃贮藏的保鲜效果。结果表明,白胡椒和肉桂的醇溶提取液在冰鲜鸡中有显著的保鲜作用,其中1.0%白胡椒和1.0%肉桂保鲜效果较好,可明显降低样品菌落总数和挥发性盐基氮(TVB-N)并有效控制pH值上升,样品在10天仍有较好的感官指标,可延长保质期7天。
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| 关 键 词： | 冰鲜鸡 保鲜 白胡椒 肉桂 |
Study on the Preservation Effect of White Pepper and Cinnamon on Chilled Chicken |
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| HE Ruiqi,WEI Suhong,GUO Shanguang,FU Xiaoyan,JIANG Aimin,LI Zhenjie.Study on the Preservation Effect of White Pepper and Cinnamon on Chilled Chicken[J].Meat Research,2010(5):43-46. |
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| Authors: | HE Ruiqi WEI Suhong GUO Shanguang FU Xiaoyan JIANG Aimin LI Zhenjie |
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| Affiliation: | 1. College of Food Science, South China Agricultural University, Guangzhou 510642, China ; 2. Lanzhou Animal Disease Prevention and Control Center, Lanzhou, Gansu 730050, China) |
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| Abstract: | The effect of the preservation for chilled chicken treated by different concentrations of white pepper and cinnamon solution in the environment of 0-4℃ lab was studied in the paper. The different effects of preservation were evaluated using the indicator of total number of colonies,TVB-N, pH and sense. The result showed that white pepper and cinnamon had a significant effect on the preservation of chilled chicken and 1.0% white pepper and 1.0% cinnamon had a greater effect, which can reduce the total number of colonies, control the increasing of pH value and maintain a good sense. The chilled chicken that be processed still has a good sense in 10 days, and the shelf life can be extended in 7 days. |
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| Keywords: | chilled chicken preservation white pepper cinnamon |
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