| 新型鸡肉制品防腐保鲜剂研究 |
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| 引用本文： | 农绍庄,耿玉秋,张嘉颖,曹慧娟. 新型鸡肉制品防腐保鲜剂研究[J]. 食品科技, 2007, 32(3): 173-177 |
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| 作者姓名： | 农绍庄 耿玉秋 张嘉颖 曹慧娟 |
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| 作者单位： | 大连轻工业学院,辽宁,116034 |
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| 摘 要： | 通过多种防腐保鲜方法的综合使用,尽量少地破坏鸡肉原有的风味口感和营养成分,并达到保鲜的效果。对大肠杆菌以及总菌数进行检测,得出以下结论:通过臭氧杀菌和乳酸链球菌素等多种保鲜手段的综合运用,可以在降低杀菌温度的同时保证杀菌效果。
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| 关 键 词： | 鸡肉 防腐 杀菌 |
| 文章编号： | 1005-9989(2007)03-0173-05 |
| 修稿时间： | 2006-09-28 |
Research on the new type preservative for chicken product |
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| NONG Shao-zhuang,GENG Yu-qiu,ZHANG Jia-ying,CAO Hui-juan. Research on the new type preservative for chicken product[J]. Food Science and Technology, 2007, 32(3): 173-177 |
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| Authors: | NONG Shao-zhuang GENG Yu-qiu ZHANG Jia-ying CAO Hui-juan |
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| Abstract: | The purpose of this experiment is: through the use of several antisepsis to keep the chicken fresh and have inherent nurturance. The experiment measured the amount of coliform and the total bacteria, educe a conclusion as follow: Using several method such as ozone and Nisin, to keep the chicken fresh, can keep the effect of sterilization in lower sterilizing temperature. |
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| Keywords: | chicken antisepsis sterilization |
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