溶菌酶对生鲜鸡肉保鲜效果的讨论摘要：本实验以新奇鸡胸肉为讨论对象，分别用不同浓度的溶菌酶处理，用无菌水做空白对比，置于 4℃低温条件下贮藏，每两天测定其细菌总数、挥发性盐基氮值、硫代巴比妥酸值（TBA 值）、pH 值和鸡肉的颜色、气味、粘度等指标，以探讨不同浓度溶菌酶处理对生鲜鸡肉保藏效果的影响，从而确定鸡肉保藏的溶菌酶处理最佳浓度。试验结果表明：经0.05%的溶菌酶处理的鸡脯肉的所测指标都要明显低于其他浓度处理的鸡肉，故当溶菌酶浓度为 0.05%时具有最好的保鲜效果。关键词：鸡胸肉 保鲜 细菌总数 挥发性盐基氮值 TBA 值Preservation Effect of Lysozyme on Fresh Chicken BreastClass 2024-1，Education of Food Nutrition and InspectionCollege of Food Science and TechnologyAbstract: In this experiment, fresh chicken breast for the study, were treated with different concentrations of lysozyme treatment, done with sterile water control, at 4 ℃ low temperature storage, the total number of bacteria was measured every two days, TVB N values, thiobarbituric acid (TBA value), pH value and chicken color, odor, viscosity and other indicators, in order to study the effect of lysozyme treatment on the effect of fresh chicken and preserved in order to identify chicken meat preservation of the best concentration of lysozyme treatment. The results showed that: The 0.05% of lysozyme treatment of breast of chicken in the measured target concentrations to be significantly lower than other chicken, so when the lysozyme concentration of 0.05%, with the best preservation effect.Key word: chicken breast ; preservation ; total number of bacteria ; TVB-N ; TBA1 引言鸡肉肉质细嫩，营养丰富，和牛肉、猪肉比较，其蛋白质的含量较高，除了鸡皮、鸡油含脂肪高之外，其他部位脂肪含量较低，且多为不饱和脂肪酸。此外，鸡肉蛋白质中富含全部必需氨基酸，其含量与蛋、乳中的氨基酸谱式极为相似，因此为优质的蛋白质来源。也正因为如此，在崇尚健康饮食的今日，鸡肉的生产量和消费量与...
