关键词: 肉类食品, 土霉素, 臭氧, 光催化, 负离子

Abstract: Study on the degradation effect of oxytetracycline on meat food during storage in refrigerator under different storage conditions and different degradation technologies. The research results show that the degradation rate of oxytetracycline under refrigeration temperature is better than that under micro freezing and freezing, and the degradation rate of oxytetracycline gradually increases with storage time at the same temperature. The degradation effects of different degradation technologies on oxytetracycline are as follows: ozone technology>photocatalytic technology>anion technology. Compared with ozone technology and negative ion technology, photocatalytic technology has a smaller sensory impact on meat products. This study has important reference significance for ensuring the dietary health of consumers.

Key words: Meat food, Oxytetracycline, Ozone, Photocatalysis, Anion