魔芋涂膜保鲜冷却肉研究  

Preservation Study on Chilled Meat Coated by Konjac Glucomannan

作　　者：潘思轶[1] 王可兴[1] 杨东旭[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2004年第8期177-180,共4页Food Science

基　　金：湖北省重大科技攻关专项项目(2002AA205A)

摘　　要：采用改性和不改性的魔芋精粉为涂膜材料,对经75%酒精消毒处理或5‰山梨酸钾溶液处理后的鲜猪肉进行涂膜处理,并与不同浓度的壳聚糖涂膜处理相比较,以冷却肉的pH值、过氧化物酶活性、挥发性盐基氮及细菌总数的变化为指标,评价不同处理的保鲜效果。结果表明:冷却肉采用碱法改性的魔芋精粉溶胶涂膜处理保鲜效果与2%的壳聚糖醋酸溶液保鲜效果接近,明显优于其它处理,一级鲜度货架期可达9d。The effect of preservation on chilled meat coated by modified or non-modified konjac glucomannan was studied. Thepork was treated by 75% ethanol or 5‰ potassium sorbate before coating. The pH value,peroxidase activity,TVB-N andbacterial number were evaluation target.The result showed that the preservation effect on chilled meat coated by alkalinemodified konjac glucomannan and 2% chitosan were obviously better than others.The 1st shelf life was 9d.

关 键 词：涂膜保鲜 冷却肉 改性 魔芋精粉 壳聚糖 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]