核农学报2017，Vol.31Issue(9)：1746-1752,7.DOI:10.11869/j.issn.100-8551.2017.09.1746
辐照综合保鲜对冷鲜鸡货架期的影响
Effect of Synthetic Preservation of Irradiation on the Shelf Life of Cold Fresh Chicken
摘要
Abstract
To extend the shelf life,the cold fresh chicken were processed by comprehensive preserving technology using 300 mg· L-1 polyphenols + 200 mg· L-1 D-sodium erythorbate complex liquid immersing plus 2.5 kGy dose of γ-ray irradiation.The effects on total viable bacteria counts,bacteria phase,physical and chemical indexes,texture of the cold fresh chicken were investigated.Results showed that the number of the initial contamination bacteria of the cold fresh chicken was decreased after experimental treatment.The shelf life was prolonged from less than 14 days to 28 days.At the end of the shelf life,the total viable bacteria counts increased from 3.26 lg (CFU · g-1) to 5.57 lg (CFU·g-1),with pseudomonas and enterobacteria constituting of the dominant bacteria.The peroxide value was increased from 3.6 meq· kg-1 to 7.8 meq· kg-1 and the TVB-N value was increased from 8.24 mg· 100 g-1 to 14.3 mg·100 g-1,as well as the texture and chrominance still met the national food safety standards.As a result,the comprehensive preserving technology could effectively extend the shelf life of the cold fresh chicken,which provides a technical support for the market expansion of cold fresh chicken.关键词
冷鲜鸡/辐照综合处理/菌相/品质分析/货架期Key words
cold fresh chicken/comprehensive treatment of irradiation/microflora/quality analysis/shelf life引用本文复制引用
曹宏,蒋云升,赖宏刚,刘溪,易敏,马俊,翟建青,肖欢,陈秀兰..辐照综合保鲜对冷鲜鸡货架期的影响[J].核农学报,2017,31(9):1746-1752,7.基金项目
国家科技支撑计划项目(2014BAA0305),江苏省农业科技自主创新资金项目(CX(15)1009) （2014BAA0305）
