摘要
将鸭肉分别放在(5±0.5)℃和(5±1～2)℃的冷藏环境中进行贮藏对比实验。在贮藏过程中定期对鸭肉进行感官评定和生化检测。贮期末,两个样品菌落总数为7.3×105 cfu/100g和6.2×106 cfu/100g;TVB-N值为22.26mg/100g和27.68mg/100g;pH为6.33和6.41。结果表明,温度波动下的鸭肉在第5天时已接近腐败,而恒温下贮藏的鸭肉在第7天时才接近腐败。
Duck preserved under cold storage temperature of （5±0.5） ℃and （5±1-2） ℃ was studied. Organoleptic quality, biochemical test were investigated during the storage, At the end of the storage, two samples had the total bacteria count of 7.3×10^5 cfu/100g, 6,2×10^6 cfu/100g; the TVB-N of 22.26 mg/100g, 27.68 mg/100g, the pH of 6.33, 6.41. The results showed that duck stored with fluctuating temperature had decayed on 5th day, and the ones stored with constant temperature got spoilage on 7th day.
出处
《食品科技》
CAS
北大核心
2008年第1期234-236,共3页
Food Science and Technology
基金
上海市教委发展基金项目(科04-136)。
关键词
鸭肉
冷藏
感官评定
生化检测
温度波动
duck
cold storage
organoleptic quality
biochemical test
fluctuating temperature
