酸性电解水对冰鲜鸽保鲜效果的研究

Study on Preservation Effect of Fresh Chilled Pigeons by Acidic Electrolyzed Water

以刚宰杀急速冷却的鸽子为研究对象,用酸性电解水处理后进行0~4℃冷藏保鲜,通过测定鸽肉的pH、挥发性盐基氮(TNB-N)含量、菌落总数、汁液流失率及感官评价等指标,研究酸性电解水电解时间、浸泡时间及pH对冰鲜鸽保鲜效果的影响。结果表明:酸性电解水能有效抑制冰鲜鸽肉中微生物的生长繁殖,在一定程度延缓TNB-N含量、汁液流失率、pH的上升。在0~4℃冷藏条件下,对照组鸽肉可以保存5 d,经pH 2.65的酸性电解水浸泡15~20 min后的鸽肉能保存7~9 d,延长了2~4 d的保质期。

Pigeons just slaughtered and rapidly cooled were used as materials,treated with acid electrolytic water and then stored at 0~4℃.The effects of electrolysis time,soaking time and pH on the preservation effect of chilled pigeons were studied by measuring pH,volatile basic nitrogen(TNB-N),total number of colonies,juice loss and sensory evaluation of pigeons.The results showed that,acidic electrolyzed water could effectively inhibit the growth and reproduction of microorganisms in chilled pigeon,and delay the increase of TNB-N value,juice loss rate and pH value to some extent.In the refrigerated condition(0~4℃),the pigeon in control group could be preserved for 5 days,while the pigeon soaked in acid electrolyzed water with pH 2.65 for 15~20 min could be preserved for 7~9 days,and the shelf life was prolonged 2~4 days.