臭氧对鸡肉保鲜作用的研究

Effect of Ozone on Preservation of Chicken

摘要:

以臭氧处理后鸡肉在贮藏过程中细菌总数、挥发性盐基氮、pH及感官品质为指标，研究了臭氧浸泡对鸡肉的保鲜作用。研究结果表明：用初始浸泡浓度为5~8 mg/L的臭氧水浸泡20 min后，可以使冷鲜鸡肉的保鲜期达到11 d左右。

Abstract:

Effects of ozone on preservation of chicken were investigated by using total bacterial count, TVB-N and pH value, sensory quality during refrigeration as indexes in this paper. The results showed that soaking the chicken in 5~8 mg/L ozone solution for 20 min gave the best preservation effect on chicken and the shelf life of chilled chicken could be up to 11 days.