通过测定冷藏过程中鸡肉的细菌总数、挥发性盐基氮(TVB-N)含量、pH值及感官品质,分别研究了壳聚糖及茶多酚对鸡肉冷鲜效果的影响,并结合臭氧浸洗及添加L-抗坏血酸(VC)实现增效,优化出鸡肉复合保鲜处理最优条件:鸡肉经臭氧浓度8 mg/L浸泡清洗20 min,而后浸涂于含有1.5%壳聚糖、0.3%茶多酚及0.5%Vc的复合保鲜液中,可使鸡肉的冷鲜期延长至28 d,保鲜效果明显。

Effects of chitosan and tea polyphenols on the preservation of chicken were stuided by measuring the total bacterial count,TVB-N,pH value and sensory quality of chicken during refrigeration storage.The optimum conditions for chicken preservation was obtained combining ozone soaking and addition of Vc: after soaked in 8mg/L of ozone aquiferous solution for 20min,chicken was coated by the combination solution containing 1.5% of chitosan,0.3% of tea polyphenols and 0.5% of Vc.The shelf life of chilled chicken could be up to 28 days with very good quality.