几种天然保鲜剂对冷却猪肉保鲜效果的研究  

作　　者：于海燕[1] 肖杨[1] 罗永康[1] 何刚强 欧蓉 

机构地区：[1]中国农业大学,北京100083 [2]浙江金大地生物工程有限公司,浙江314100

出　　处：《肉类研究》2005年第10期32-35,共4页Meat Research

基　　金：浙江省科技厅资助项目(2003C12002)

摘　　要：冷却肉的货架期是限制我国冷却肉发展的瓶颈所在。为了延长冷却猪肉货架期,本文对8种复合保鲜剂喷洒处理冷却猪肉在冷藏(0～4℃)条件下的保鲜效果进行了研究,结果表明:不同保鲜剂处理可不同程度降低肉表面的初始菌数,保鲜剂乙酸1g+乳酸1g+壳聚糖0.5g+茶多酚0.1g+蒸馏水100g效果最明显;保鲜剂乙酸1g+乳酸1g+壳聚糖1g+蒸馏水100g的保鲜效果最显著,可以在4℃贮存下保持冷却肉的一级鲜度15天,比不喷洒保鲜剂延长8天。In order to protract the limited shelf life of chilled meat, which is one of the main obstacles hindering the further development of chilled meat, the effect of preservation that chilled meat was dealed with 8 different natural preservatives and then stored at 0-4℃ was studied in this paper. The results showed that the primeval germ accounts of chilled meat superficial was differently reduced by using different preservatives. The natual preservative of acetic acid 1g ＋lactic acid 1g＋shell- polysacchrid 0.5g＋tea polyphenol 0. 1 g＋distilled water 100g is the best of the 8 natural preservatives; the natural preservative of acetic acid 1g ＋lactic acid 1g＋shell-po1ysacchrid 1g＋disti11ed water 100g is the best of the 8 natural preservatives, which can hold fresh meat at the first grade for 15d under 4℃, longer than the one without spraying natural preservative by 8d.

关 键 词：保鲜 冷却猪肉 保鲜剂 天然保鲜剂 冷却猪肉 保鲜效果 复合保鲜剂 保鲜剂处理 冷却肉 壳聚糖 蒸馏水 货架期 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]