摘要
将鸭肉分别置于5、5(±1)、-3、-3(±1)、-3(±2)℃的环境下贮藏,定期取出测定其感官、微生物和理化指标。实验表明,冰温能很好的延缓食品的腐败;温度波动对冷藏食品品质影响很大,对冰温鸭肉品质的影响在贮藏后期才渐渐表现出来,且温度波动越小,影响越小。当温度波动控制在±1℃时,鸭肉品质与恒温下贮藏的区别不大。最后综合各指标得出,5、5(±1)、-3、-3(±1)、-3(±2)℃环境下鸭肉的贮藏期分别为7、5、>33、33、30d。
The duck was preserved under five different temperature conditions ：5,5 （ ±1 ）, -3, -3 （ ±1 ） ,-3 （ ±2） ℃, Sensory,microbial count,TVB-N and pH indexes were investigated during the storage. The results showed that ice-temperature could prolong shelf-life of food. Effect of temperature fluctuation was obvious on cold storage when the effect appeared slowly at the end of ice-temperature storage, and the less the fluctuating temperature was,the less effect was. When the fluctuating range of ice-temperature was controlled within ±1℃,there was no much difference between samples which were stored separately under constant temperature and fluctuating temperature. In the end,it was proposed that shelf-life of duck stored under 5,5（ ±1）,-3,-3（ ±1） ,-3（ ±2）℃ was 7,5 ,over 33,33,30d.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第6期271-273,共3页
Science and Technology of Food Industry
基金
上海市教委发展基金项目(科04-136)
关键词
鸭肉
温度波动
冰温
冷藏
duck
temperature fluctuation
ice-temperature
cold storage
