摘要
将鸭肉分别置于-1、-2（±1-1.5）、-3（±1-1.5）、0（±1-1.5）℃和1（±1-1.5）℃的环境下贮藏,定期取出测定其感官、微生物和理化指标。实验表明,0℃是贮藏食品的一个关键温度点,0℃以下贮藏的鸭肉品质好于0℃以上贮藏的鸭肉;（±1-1.5）℃的温度波动对冰温鸭肉的贮藏没有很大的影响,微冻情况下贮藏的鸭肉在风味上差于冰温。最后综合各指标得出-1、-2（±1-1.5）、-3（±1-1.5）、0（±1-1.5）、1（±1-1.5）℃环境下鸭肉的贮藏期分别为19、18、17、16 d和14 d。
Research on duck preserved under five different temperature conditions [-1 ℃, -2（±1-1.5） ℃, -3（± 1 -1.5） ℃, 0（±1 -1.5） ℃ and1（±1 -1.5） ℃] was studied. Sensory, microbial count, TVB-N and pH indexes were investigated during the storage. The results showed that to preserve food, 0 ℃ was the key-point temperature. Compared with the ones stored above 0 ℃, samples stored below 0 ℃ were better. When the fluctuating range was controlled within（±1-1.5） ℃, there was no much difference between samples which were stored under icetemperature, but flavor of duck stored below ice-temperature was worse than them. In the end, it was proposed that shelf-life of duck stored under -1 ℃, -2（±1 -1.5） ℃, -3（±1 -1.5） ℃, 0（±1-1.5） ℃ and 1 （±1 -1.5） ℃ was 19 days, 18 days, 17 days, 16 days and 14 days.
出处
《食品科技》
CAS
北大核心
2009年第6期97-100,共4页
Food Science and Technology
基金
国家自然科学基金项目(30771245)
国家科技部重点公关项目(2006BAD30B01-08)
关键词
鸭肉
温度波动
冰温
风味
duck
temperature fluctuation
ice-temperature
flavor
