梯度升压处理对烧鸡贮藏性的影响

Effect of gradient boosting treatment on storability of roasted chicken

为了研究梯度升压处理对烧鸡贮藏性的影响,通过采用梯度升压的高压处理方式,对真空包装的烧鸡在冷藏过程中的微生物指标、理化指标和感官指标进行测定和分析,结果表明:梯度升压可使烧鸡的微生物指标,在贮藏过程中一直处于最低水平;理化指标在整个贮藏过程中,呈现先上升后下降的变化;感官指标没有明显的变化,各处理组的感官评分差异不显著。

In order to study effect of gradient boosting treatment on storability of roasted chicken, gradient boosting treatment was adopted, and microbiological index, chemical index and sensory index in the cold storage process of vacuum packaging roasted chicken were conducted to determine and analyze. The results showed that when gradient boosting treatment was adopted, microbiological index of roasted chicken was always at the lowest level in the storage process, and chemical index showed the change of rise first then fall in the whole storage process, and there was no significant change in sensory index, and the difference of sensory score in treatment group was not significant.