【摘要】 将鸭肉分别放在(5±0.5)℃和(5±1～2)℃的冷藏环境中进行贮藏对比实验。在贮藏过程中定期对鸭肉进行感官评定和生化检测。贮期末,两个样品菌落总数为7.3×105 cfu/100g和6.2×106 cfu/100g;TVB-N值为22.26mg/100g和27.68mg/100g;pH为6.33和6.41。结果表明,温度波动下的鸭肉在第5天时已接近腐败,而恒温下贮藏的鸭肉在第7天时才接近腐败。更多还原

【Abstract】 Duck preserved under cold storage temperature of(5±0.5) ℃and(5±1～2) ℃ was studied.Organoleptic quality,biochemical test were investigated during the storage.At the end of the storage,two samples had the total bacteria count of 7.3×105 cfu/100g,6.2×106 cfu/100g;the TVB-N of 22.26 mg/100g,27.68 mg/100g,the pH of 6.33,6.41.The results showed that duck stored with fluctuating temperature had decayed on 5th day,and the ones stored with constant temperature got spoilage on 7th day.更多还原