食品与发酵工业2011，Vol.37Issue(1)：167-170,4.
冷鲜鸡胸肉主要腐败菌的分离及低温贮藏对货架期的影响
Isolation of Predominant Spoilage Bacteria in Chilled Chicken Breast and Evaluation of the Shelf Life at Low Storage Temperatures
摘要
Abstract
Shelf life of chilled chicken is associated with species and the numbers of microorganisms. Predominant spoilage bacteria in chilled chicken breast were isolated using selective media. The shelf life of chilled chicken breast at low storage temperatures were analyzed. The results indicated that Pseudomonas, Brochothrix thermosphacta,Enterobacteriaceae and Lactobacillus were the predominant spoilage bacteria in chilled chicken breast. The numbers of Pseudomonas and Brochothrix thermosphacta increased progressively and quickly became dominant microflora at low storage temperatures. The shelf life of chilled chicken breast was 14 d, 10 d, 5 d and 3 d at storage temperatures of 2℃, 4℃, 8℃ and 10℃ respectively.关键词
冷鲜鸡胸肉/主要腐败菌/低温/货架期引用本文复制引用
李忠辉,姚开,贾冬英,迟原龙..冷鲜鸡胸肉主要腐败菌的分离及低温贮藏对货架期的影响[J].食品与发酵工业,2011,37(1):167-170,4.基金项目
成都市科技攻关项目(07GGYB085NC) （07GGYB085NC）
