出口冰鲜鸡肉最佳保质期限的确定

Determination of Shelf Life for Exported Refrigerated Fresh Chicken Meat

在检疫卫生注册的出口鸡肉加工厂 ,在正常生产卫生条件下 ,将加工鸡肉产品速冻 ,使其中心温度达到-1℃±0.5℃后 ,在 -3℃、-1℃、0℃、4℃、10℃五种不同保存温度下 ,对冰鲜肉进行保持期限试验研究。通过感官检查和实验室检查冰鲜肉的品质变化 ,确定了冰鲜鸡肉的最佳保存温度与最佳保持期限 ,即0℃～

The processedchickenmeatwasrapidcooledandtheinnertemperaturereached -1℃±0.5℃inthe normal productionandsanitory conditionsofthechickenmeat processingplantregisteredforexportationby the quarantineandhealthdepartments.The productswerestoredat -1℃,0℃,4℃and10℃forexperimentalstudyof shelflifeoftherefrigeratedfreshchickenmeat.Theoptimalstoragetemperatureand preservingdurationweredeter minedthroughorganolepticandlaboratoryexaminationofqualityvariationoftherefrigeratedfreshmeat,itwasfound thattheshelflifewas12daysat0℃～ -1℃.