可食性复合膜对冷却肉保水性的影响  

Effects of multiple edibility coating on water holding capacity of chilled meat

作　　者：黄现青[1] 刘纯[1] 赵改名[1] 高晓平[1] 李苗云[1] 柳艳霞[1] 孙灵霞[1] 张秋会[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《肉类工业》2010年第5期33-35,共3页Meat Industry

基　　金：河南省教育厅自然科学研究计划项目(2008A550004)

摘　　要：以猪背最长肌为原料,以滴水损失、贮存损失、水分含量等为评价指标,研究贮藏温度为0～4℃时不同配方壳聚糖涂膜液对冷却肉保水性的影响。结果表明,各种配方壳聚糖涂膜液处理均可降低冷却肉的滴水损失和贮存损失,减缓水分含量下降速率。indicators, the studied during could decrease Taking pork longissimus dorsi as materials, effects of different multiple coating films on storage under 4℃. The results revealed that drip loss, storage loss and moisture content as water holding capacity of chilled pork were during cold storage multiple chitosan coating the drip loss and storage loss of pork and slow the drop rate of moisture content.

关 键 词：冷却肉 保水性 壳聚糖 NISIN 山梨酸钾 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]