【摘要】 目的:从日本购得的冰温箱,通过实测结合冰蓄冷剂的使用确定维持鸡肉冰温贮藏的有效措施;方法:以5℃冷藏鸡肉为对照,设置2个冰温处理,分别用7%NaCl、10%NaCl作预处理。在27d贮藏期中,定期抽样进行感官评价和生化检测;结果:2个冰温样品分别在贮藏期12d和14d时,各项感官指标优良,完全符合国家统一标准一级鲜肉要求。贮期末,各项感官指标完全符合国家统一标准二级鲜肉要求,而对照在第8天时变质;结论:结合冰点调节剂的使用,冰温能有效的提高鸡肉的品质及其货架期。更多还原

【Abstract】 Objective:Two ice-tmperature storage boxes were employed to determine the efficient measures for maintaining the stable "ice-tmperature" combined with ice storage refrigerator; Methods:Taking the fresh meat in fridge under 5 ℃ as control, two treatments under ice temperature were made, one of them was pretreated with 7%Nacl, another with 10%NaCl. Biochemical tests and organoleptic evaluation were conducted on the samples drawn periodically during 27 days; Results:The times of samples under "ice temperature" which are in accordance with the requirements in national standards related to meat of first grade are 12 d and 14 d. At the end of storage, samples under "ice temperature" are in accordance with the requirements in national standards related for meat of second grade. The CK got spoilage on the eighth day;Conclusion:Combined with regulators ,the technique improves the quality of chicken and prolongs the time of storage.更多还原