CAJ | 학술논문

主要研究鲜鸡肉在-18℃下冷冻保鲜过程中的肉品质的变化。通过对肉样色差值、菌落总数、理化指标（pH值、TVB-N）的测定和比较分析,探讨鲜鸡肉在冻藏条件下肉品质的变化情况。结果表明：随着贮藏时间的增加,各项理化指标和细菌总数均呈现先下降后上升的趋势;随着储藏期的延长,色差L＊值呈下降趋势,而a＊值呈上升趋势;经过90d冻藏,鸡肉还是二级鲜度。
주요연구선계육재-18℃하냉동보선과정중적육품질적변화。통과대육양색차치、균락총수、이화지표（pH치、TVB-N）적측정화비교분석,탐토선계육재동장조건하육품질적변화정황。결과표명：수착저장시간적증가,각항이화지표화세균총수균정현선하강후상승적추세;수착저장기적연장,색차L＊치정하강추세,이a＊치정상승추세;경과90d동장,계육환시이급선도。
he quality changes of fresh chicken during freezing at -18℃ was studied in the process of freezing and refreshing.By analyzing and comparing the change of the color,total bacterial count,physical-chemical indexes（pH value,TVB-N） during freeze storage,the quality of fresh chicken by freezing was discussed.The results showed as follow：along with the increment of the hoarding,its total bacteria count,pH value and TVB-N all present trend of descended first then rose,with the extension of storage period,the color of L＊ values decreased while a＊ value increased.After 90 days frozen storage,chicken was still secondary freshness.