李冰,李苗云,赵改名,柳艳霞,张秋会,高晓平,孙灵霞,黄现青,赵莉君

• 1:河南农业大学食品科学技术学院河南省肉制品加工与质量安全控制重点实验室

摘要(Abstract)：

为了探究动态湿度变化对生鲜鸡肉品质的影响,通过模拟生鲜鸡肉在生产和流通过程中环境中相对湿度的变化,测定其失重率、水分活度、p H值、假单胞菌、乳酸菌的生长状况以及水分迁移随贮藏时间变化的情况。结果表明:较高湿度环境下鸡肉样品中乳酸菌的生长则较为缓慢,失重率、水分活度、T_(22)和假单胞菌数较高,较大的湿度波动会使肉样腐败加快,因此相对湿度较高且恒定的环境有利于生鲜鸡肉的贮藏。

关键词(KeyWords)： 生鲜鸡肉;动态湿度;品质

Abstract:

Keywords:

基金项目(Foundation): “十二五”国家科技支撑计划项目(2012BAD28B02)

作者(Author): 李冰,李苗云,赵改名,柳艳霞,张秋会,高晓平,孙灵霞,黄现青,赵莉君

DOI: 10.16445/j.cnki.1000-2340.2016.04.014

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