亲水性单甘脂复合保鲜剂对冷却猪肉保质期及品质影响的研究  

Extending Shelf Life of Chilled Pork by Combination of Hydrophilic Monoglyceride and Preservatives

作　　者：宋萌[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《肉类研究》2008年第2期42-46,共5页Meat Research

摘　　要：亲水性单甘脂具有良好的保水性,而250ppm Nisin+1.5%乳酸钠+1.5%乳酸,能有效抑制冷却肉中腐败菌的生长。本文分别对亲水性单甘脂、250ppm Nisin+1.5%乳酸钠+1.5%乳酸复合保鲜剂及由两者结合形成的复合防腐剂,经聚乙烯袋包装后在冷藏(0～4℃)条件下的保鲜效果进行研究,并测定细菌总数、pH值、汁液损失率、色差和感官评价等指标,结果表明,将两者结合,既能减少汁液的流失,又能延缓冷却肉中腐败菌的生长。Hydrophilic monoglyceride can effectively reduce the juice loss of meat,and 250 ppm Nisin +1.5% sodium lactate +1.5% lactic acid can effectively inhibit the microorganism growth of chilled pork.In this paper,the hydrophilic monoglyceride,250 ppm Nisin +1.5% sodium lactate +1.5% lactic acid were used together in chilled pork (0～4℃).The total coliforms,pH,juice loss,colour and sensory evaluation were determined,the results showed that combining the two could significanly reduce the juice loss and extending th...

关 键 词：亲水性单甘脂 NISIN 冷却肉 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]