PE包装药膳鸡翅根不同温度贮藏期的研究

摘要

将药膳鸡翅根用PE袋包装后,分别贮藏在(2 ± 2)℃、(12 ± 2)℃和(22 ± 2)℃的温度条件下,每隔1d对药膳鸡翅的感官指标(色泽、风味、组织形态和滋味)、理化指标( pH值和TVB-N)和微生物指标(菌落总数和大肠菌群)进行测定,以评价不同温度下药膳鸡翅的贮藏特性,预测产品的贮藏期. 结果表明药膳鸡翅根在不同温度下的贮藏期分别为:在(2 ± 2)℃下5d,在(12 ± 2)℃下3d,在(22 ± 2)℃下1d.%PE packaged medicinal chicken wings were stored at the three temperature ( 2 ± 2 )℃, (12 ± 2)℃ and (22 ± 2)℃,respectively. The sensory indexes (color, flavor, form and organization and taste) , physical and chemical indexes ( pH value and TVB-N) and microbiological indexes ( total bacterial colonies and coliform bacteria ) of chicken wings were determined every other day. The storage characteristics of medicinal chicken wings stored at different temperature were evaluated. And the shelf life of the products was predicted. The results showed that the shelf life of the medicinal chicken wings stored at(2 ± 2)℃,(12 ± 2)℃ and(22 ± 2)℃ was five days, three days and one day, respectively.