天然保鲜剂延长红肠制品货架期的研究  

Study on Natural Preservatives Extending Shelf-life of the Red Sausage Products

作　　者：姚笛[1] 夏秀芳[1,2] 王颖[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]东北农业大学食品学院

出　　处：《黑龙江八一农垦大学学报》2010年第6期55-58,61,共5页journal of heilongjiang bayi agricultural university

基　　金：大庆市科技局攻关项目(SGG2007-055)

摘　　要：将低温红肠制品用三种天然保鲜剂处理后分别在冷藏(0～4℃)和室温条件下贮藏,测定不同贮藏期低温红肠的感官评价、细菌总数、脂肪氧化值(TBARS)、H2S等指标,结果表明:低温红肠制品用Ⅰ组(2%壳聚糖+1%冰乙酸)、Ⅱ组(2%Na-AL+3%Gly+2%CaCl+2.0%香辛料提液)、Ⅲ组(1%Chitosan+1%冰乙酸+1%淀粉)保鲜剂处理后,货架期均优于对照组,且差异显著(P<0.05)。The low-temperature red sausage products were treated with three natural preservatives and storaged at refrigeration（0～4 ℃） and under room temperature.The sensory evaluation,colony count,TBARS content and H2S were measured during the storage stages.The results indicated that all the formulas shelf-life were much longer than control group and its difference is significant（P0.05） after treating the low-temperatrure red sausage with presertives formulⅠ（2% Chitosan ＋1% acetic acid）,formulⅡ（2% Na-AL＋3% Gly＋2% CaCl2＋2.0% spice extracts）,formul Ⅲ（1% Chitosan ＋1% acetic acid ＋1% Starch）.

关 键 词：低温红肠制品 天然保鲜剂 货架期 

分 类 号：S482[农业科学—农药学]