冰箱肉类食品土霉素降解技术研究

Study on oxytetracycline degradation technology of meat food in refrigerator

主要研究了肉类食品在冰箱储存过程中,不同储存条件以及不同降解技术对土霉素的降解效果。研究结果表明:冷藏温度下土霉素降解率优于微冻和冷冻,相同温度下土霉素降解率随储存时间逐渐升高;不同降解技术对土霉素的降解效果:臭氧技术>光催化技术>负离子技术,与臭氧技术和负离子技术相比,光催化技术对肉类食品的感官影响较小。该研究对保障消费者的饮食健康具有重要参考意义。

Study on the degradation effect of oxytetracycline on meat food during storage in refrigerator under different storage conditions and different degradation technologies.The research results show that the degradation rate of oxytetracycline under refrigeration temperature is better than that under micro freezing and freezing,and the degradation rate of oxytetracycline gradually increases with storage time at the same temperature.The degradation effects of different degradation technologies on oxytetracycline are as follows:ozone technology>photocatalytic technology>anion technology.Compared with ozone technology and negative ion technology,photocatalytic technology has a smaller sensory impact on meat products.This study has important reference significance for ensuring the dietary health of consumers.