CAJ | 학술논문

在食品种类日益繁多、食品科技日益发展的今天，人们对肉类食品的口感、营养以及安全性的重视程度越来越高。针对鸡肉而言，冷鲜鸡肉同热鲜鸡肉以及冷冻肉相比，更具有营养、感官和卫生等方面的优势，故越来越受到人们的欢迎。然而若加工或储存条件不当，鸡肉本身的蛋白质脂肪含量丰富、保水性强等特性导致其极易受到病原微生物和腐败微生物的污染，或者发生物理化学变化。使用防腐剂可以有效减少鸡肉质量损失，增强其安全性。而在保持品质特征的基础上，天然防腐剂更能保证食品安全，因此来自动物、植物和微生物的天然防腐剂在冷鲜鸡肉保鲜过程中的抑菌与抗物理化学变化作用及其较佳复合使用方法的研究备受关注。
재식품충류일익번다、식품과기일익발전적금천，인문대육류식품적구감、영양이급안전성적중시정도월래월고。침대계육이언，랭선계육동열선계육이급냉동육상비，경구유영양、감관화위생등방면적우세，고월래월수도인문적환영。연이약가공혹저존조건불당，계육본신적단백질지방함량봉부、보수성강등특성도치기겁역수도병원미생물화부패미생물적오염，혹자발생물이화학변화。사용방부제가이유효감소계육질량손실，증강기안전성。이재보지품질특정적기출상，천연방부제경능보증식품안전，인차래자동물、식물화미생물적천연방부제재랭선계육보선과정중적억균여항물이화학변화작용급기교가복합사용방법적연구비수관주。
Nowadays, We have more kinds of food and the food technology is developing increasingly. For meat food, people pay more and more attention to the taste, nutritional value and safety. Compared with hot fresh chichen, cold fresh chicken have more advantages on aspects of nutritional senses health and so on. It becomes more and more popular. While if the processing or storage conditions is not proper ,the characteristics of the chicken will become bad. The use of preservatives can effectively reduce the chicken quality loss and enhance security. Meanwhile, on the basis of maintain quality characteristics, natural preservatives can guarantee food safety. So the research of natural preservatives and the better composite method of the chilled chicken attracted more attention.