复合天然保鲜剂在冷却猪肉保鲜效果中的研究  

Study of combined natural preservative on chilled pork

作　　者：黄宾[1] 张志胜[1] 靳慧杰[1] 李建磊[1] 

机构地区：[1]河北农业大学动物科技学院,河北保定071000

出　　处：《肉类工业》2008年第9期31-33,共3页Meat Industry

摘　　要：主要对筛选的复合天然保鲜液的抑菌性能以及复合天然保鲜液在延长冷却猪肉货架期方面的效果进行研究。结果表明:复合天然保鲜剂对冷却猪肉中各种腐败菌的抑菌能力强,可使冷却猪肉表面的初始菌数降低,贮存末期的挥发性盐基总氮值(TVB-N值)、汁液流失率和pH值等正规化指标达到保鲜目标要求。Bacteriostasis Property and shelf-ire extension of combined natural preservative in chilled pork were introduced in this paper. The results showed that： the combined natural preservative had strong inhibition effect on the spoilage bacteria of chilled pork, reducing the initial bacteria counts on the surface of chilled pork. At the end of storage, the value of TVB-N, drop loss and pH were all lower than the goal requirement.

关 键 词：冷却猪肉 腐败菌 效果 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]