生物保鲜和辐射保鲜技术在冷却肉上的应用研究  

Study on Compound Preserving Technology of Chilled Meat

作　　者：贺红军[1] 孙承锋[1] 

机构地区：[1]烟台大学食品科学与工程研究所

出　　处：《肉类研究》2007年第1期43-46,共4页Meat Research

摘　　要：本文利用自制的天然生物保鲜剂,结合真空包装和辐照保鲜技术,从细菌总数、TBA、TVB-N和感官指标等方面,考察了综合保鲜技术对冷却肉的保鲜效果。结果表明,生物保鲜剂和辐照技术对冷却肉的保鲜具有协同作用,经真空包装,保质期可以达到21天以上。By using self--regulating composite biologic preservatives,together with vacuum packaging and radiation processing,the preservative effect of hurdle effect on chilled meat are studied from the aspects of colony count,TBA and TVB-N.The results show that composite biologic preservatives and radiation processing have synergistic effect on preservation of vacuum packaged chilled meat,the validity of which can be achieved to be 21d.

关 键 词：综合保鲜技术 冷却肉 辐照处理 复合保鲜剂 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]