现代食品科技2012，Vol.28Issue(2)：135-138,4.
臭氧对鸡肉保鲜作用的研究
Effect of Ozone on Preservation of Chicken
摘要
Abstract
Effects of ozone on preservation of chicken were investigated by using total bacterial count, TVB-N and pH value, sensory quality during refrigeration as indexes in this paper. The results showed that soaking the chicken in 5-8 mg/L ozone solution for 20 min gave the best preservation effect on chicken and the shelf life of chilled chicken could be up to 11 days.关键词
臭氧/鸡肉/保鲜Key words
ozone/ chicken/ preservation引用本文复制引用
贾艳花,张立彦,芮汉明..臭氧对鸡肉保鲜作用的研究[J].现代食品科技,2012,28(2):135-138,4.基金项目
广东省省部产学研结合项目(2010B090400250) （2010B090400250）
