用玉米醇溶蛋白涂膜保鲜牛肉的研究  

Preservation of beef by coating with zein

作　　者：汪学荣[1] 阚建全[2] 彭顺清[1] 陈宗道[2] 

机构地区：[1]西南农业大学荣昌校区动物科学系,重庆荣昌402460 [2]西南农业大学食品科学学院,重庆北碚400716

出　　处：《农业工程学报》2005年第2期157-160,共4页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：采取不同灭菌方式对鲜牛肉进行表面灭菌,在不同组成的涂膜保鲜剂中浸渍一定时间,在0～4℃下贮存。结果表明:用有机酸混合液(2%醋酸+0.25%柠檬酸+0.1%抗坏血酸)对鲜牛肉进行表面灭菌后,在10%玉米醇溶蛋白+0.03%植酸+0.2%柠檬酸的80%乙醇溶液中浸渍1min,0～4℃下贮存,保鲜期达35d,各项指标仍符合国家鲜肉二级鲜度标准。Fresh beef was treated with different methods for the surface sterilizing, dipped for a short time in coating freshness-keeping solution of different proportions and then stored at 0～4℃. The results showed that fresh beef could be preserved for 35 days at 0～4℃ under the following treatment condition:sterilized with mixed organic acids(2%HAc+(0.25%)CA+0.1%Vc), dipped for one minute in 80% ethanol solution made from 10% zein, (0.03%) phytic acid and (0.2%) citric acid. Moreover, after 35 days' preservation, various kinds of beef quality indexes still met the national standards of the second grade fresh meat.

关 键 词：牛肉 表面灭菌 玉米醇溶蛋白 涂膜保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]