中国食物与营养2012，Vol.18Issue(4)：10-13,4.
鸡肉预上浆制品微生物菌群与卫生质量变化的研究
Study on the Bacteria Flora and the Hygienic Quality of the Starched Chicken
摘要
Abstract
The mass-ratio for the starched chicken of salt to starch,water,chicken was 1∶3∶12∶75.The starched chicken was stored at the 4℃ low-temperature and the results showed that TVBN content was more than 15 mg/100g,pH value was 6.7,the total number of bacteria was 3.0×106 cfu/g,and the starched chicken began to decompose for 96h.Further study showed that the bacteria phase consisted of Bacillus,Carnobacterium,Staphyloccus,Curtobacterium and Coccobacillus,and Curtobacterium was the dominant bacteria.Accordingly,we got that the shelf-life of these food was 72h at the 4℃ low-temperature.关键词
上浆鸡脯肉片/TVBN含量/pH值/细菌总数/菌相/保质期Key words
starched chicken breast/TVBN content/pH value/total bacteria counts/bacterial phase/shelf life分类
轻工纺织引用本文复制引用
韩雨辰,蒋云升,邓婷婷,陈剑菲,束萍,杨黛..鸡肉预上浆制品微生物菌群与卫生质量变化的研究[J].中国食物与营养,2012,18(4):10-13,4.基金项目
扬州大学基金项目 （）
