[关键词]
[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。
[Key word]
[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.
[中图分类号]
[基金项目]
广东省省部产学研结合项目（2010B090400250）
