冷却猪肉综合保鲜技术的研究  

Study on compound fresh-keeping technology of chilled fresh pork

作　　者：丁兴华[1] 

机构地区：[1]江苏食品职业技术学院,淮安223001

出　　处：《食品科技》2006年第11期228-231,共4页Food Science and Technology

摘　　要：研究了3种天然保鲜剂结合真空包装技术研究了冷却肉的保鲜,研究不同保鲜剂及比例条件下的感观性质、TVB-N、pH、菌落总数、货架期。结果表明,3种保鲜剂均具有一定的保鲜效果,复合使用时,与对照组的保质期7d相比,当Nisin和壳聚糖的比例为0.075g/L∶1.8g/L或者当Nisin、茶多酚和壳聚糖的比例为0.075g/L∶0.75g/L∶1.8g/L时,肉样的保质期分别被延长到16d和21d。Three natural agents（tea polyphenols, Nisin and chitosan） together with the vacuum packaging technique was investigated on fresh-keeping of chilled fresh pork. The indexes of the chilled fresh pork, namely sensory quality, TVB-N, Coloby count, pH and shelf-life. The results showed that three fresh-keeping agents had certain fresh-keeping effect when single used. The shelf-life of chilled fresh pork can be postponed to 16days and 21days respectively compared with 7days for control. When Nisin and chitosan were mixed together with the ratio 0.075g/L：o1.8g/L or Nisin, chitosan and tea polyphenols were mixed together with the ratio 0.075g/L： 0.75g/L：1.8g/L respectively.

关 键 词：冷却猪肉 保鲜 茶多酚 乳酸菌肽 壳聚糖 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]