| 冰温鸡肉微生物基本特性的实验研究 |
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| 引用本文： | 姜长红,万金庆,王国强.冰温鸡肉微生物基本特性的实验研究[J].农产品加工．学刊,2007(2):7-9. |
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| 作者姓名： | 姜长红 万金庆 王国强 |
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| 作者单位： | 上海水产大学,食品学院,上海,200090 |
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| 基金项目： | 上海市教委资助项目，上海水产大学校科研和教改项目 |
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| 摘 要： | 实验测定了使用不同冰点调节剂的鸡肉的冰点,研究了鸡肉冷藏及冰温贮藏时,细菌总数和大肠菌群MPN值随时间的变化特性。结果表明,冰温能够有效抑制微生物的繁殖,延长贮藏期。
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| 关 键 词： | 鸡肉 冰温贮藏 冷藏 微生物 |
| 文章编号： | 1671-9646（2007）02-0007-03 |
| 收稿时间： | 2007-01-15 |
| 修稿时间： | 2007年1月15日 |
Research on the Basic Microbial Specialities of Chicken in Controlled Freezing-Point Storage |
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| Jiang Changhong,Wan Jinqing,Wang Guoqiang.Research on the Basic Microbial Specialities of Chicken in Controlled Freezing-Point Storage[J].Nongchanpin Jlagong.Xuekan,2007(2):7-9. |
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| Authors: | Jiang Changhong Wan Jinqing Wang Guoqiang |
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| Abstract: | The experiment has determine the freezing-point of chicken by using different regulators and study the change identities of aerobic bacterial counts and coliforms,analysis and compared with the chicken by using cold storage and freezing storage. It's prove that the controlled freezing-point could control the propagating number of microorganism efficiently and prolong the time of storage. |
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| Keywords: | chicken controlled freezing-point storage cold storage micro-organism |
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