白胡椒和肉桂对冰鲜鸡的保鲜效果研究 study on the preservation effect of white pepper and cinnamon on chilled chicken.pdfVIP

肉类研究 MEAT RESEARCH 　2010.5 白胡椒和肉桂对冰鲜鸡的保鲜效果研究 1 2 1 1 1 1 何瑞琪 ，魏素红 ，郭善广 ，符小燕 ，蒋爱民 ，李振杰 （1.华南农业大学 食品学院，广东 广州 510642；2.兰州市动物疫病预防控制中心，甘肃 兰州 730050） 摘　要：以冰鲜鸡的菌落总数、挥发性盐基氮、pH、感官质量作为保鲜效果评价指标，研究了不同 浓度的白胡椒和肉桂醇溶提取液处理冰鲜鸡在0～4℃贮藏的保鲜效果。结果表明，白胡椒和肉桂 的醇溶提取液在冰鲜鸡中有显著的保鲜作用，其中1.0%白胡椒和1.0%肉桂保鲜效果较好，可明显 降低样品菌落总数和挥发性盐基氮（TVB-N）并有效控制pH值上升，样品在10天仍有较好的感官指 标，可延长保质期7天。 关键词：冰鲜鸡；保鲜；白胡椒；肉桂 Study on the Preservation Effect of White Pepper and Cinnamon on Chilled Chicken 1 2 1 1 1 1 ， ， ， ， ， HE Ruiqi WEI Suhong GUO Shanguang FU Xiaoyan JIANG Aimin LI Zhenjie (1. College of Food Science, South China Agricultural University, Guangzhou 510642, China ； 2. Lanzhou Animal Disease Prevention and Control Center,Lanzhou,Gansu 730050, China) Abstract: The effect of the preservation for chilled chicken treated by different concentrations of white ～ ℃ pepper and cinnamon solution in the environment of 0 4 lab was studied in the paper. The different effects of preservation were evaluated using the indicator of total number of colonies,TVB-N, pH and sense. The result showed that white pepper and cinnamon had a signifi cant effect on the preservation of chilled chicken and 1.0%