鲜切鸡肉的保鲜工艺研究

Study on the Refreshing Technology of Chicken

用不同质量分数的山梨酸钾、丙酸钙、R-多糖、尼森保鲜剂溶液处理鲜切鸡肉,在3±0.5℃下对金黄色葡萄球菌、大肠杆菌、黑曲霉三种常见导致肉类腐败的微生物做抑菌实验,并确定各保鲜液的有效抑菌质量分数及最佳浸泡时间。根据以上结果进行复合保鲜液配方实验,结合添加臭氧冰观察抑菌效果。在添加臭氧冰的复合保鲜液中,最佳配方为:山梨酸钾0.0075%、丙酸钙0.015%、R-多糖0.12%、尼森0.03%。将鲜切鸡肉浸泡于此溶液中120s,在3±0.5℃下保藏期可达12d,且其理化、微生物等指标均在国标允许范围内。

Different concentration preservatives of potassium sorbate, calcium propionate, r-polysaccharide and nisin on the refreshing technology of chicken at 3±0.5℃ were studied. Three common microorganism, Staphylococcus aureus, E. coli, and Aspergillus niger which cause meat spoilage were studied through bacteriostatic effect. Some experiments were done in order to seek the best concentration and soaking time. Based on the results, the compound formula was determined, with added ozone ice to observe the effect. The best compound formula with ozone ice that was potassium sorbate 0.0075%, calcium propionate 0.017%, r-polysaccharide 0.12% and nisin 0.03%. Fresh-cut chicken were soaked in this solution 120s. At 3±0.5℃, the preservative period was up to 12 days, and its physical-chemical, microbial and other indicators were permitted in the national standards range.