冰温鸡肉微生物基本特性的实验研究

Research on the Basic Microbial Specialities of Chicken in Controlled Freezing-Point Storage

实验测定了使用不同冰点调节剂的鸡肉的冰点,研究了鸡肉冷藏及冰温贮藏时,细菌总数和大肠菌群MPN值随时间的变化特性。结果表明,冰温能够有效抑制微生物的繁殖,延长贮藏期。

The experiment has determine the freezing-point of chicken by using different regulators and study the change identities of aerobic bacterial counts and colfforms, analysis and compared with the chicken by using cold storage and freezing storage. It＇s prove that the controlled freezing-point could control the propagating number of microorganism efficiently and prolong the time of storage.