天然栅栏保鲜技术对冷鲜羊肉保鲜效果的研究  

Preservation of Natural Barrier on the Cold Preservation of Fresh Mutton

作　　者：宋振[1] 王英[1] 张欣茜[2] 朱正兰[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]新疆农业大学化工学院,新疆乌鲁木齐830052

出　　处：《农产品加工（下）》2011年第3期27-30,共4页Farm Products Processing

基　　金：新疆农业大学大学生创新计划项目(2010年)

摘　　要：以新鲜羊肉为原材料,壳聚糖保鲜剂和各种材料的包装袋为2层栅栏,研究了天然栅栏保鲜技术对冷鲜羊肉经真空包装后在4℃贮藏条件下色泽、菌落总数、pH值和TVB-N值等指标变化规律的影响。结果表明,2层栅栏保鲜技术比传统贮藏方式更能有效抑制TVB-N值、菌落总数的上升速度,且以质量分数2%为天然壳聚糖保鲜剂涂膜,结合OPP/PETA/PE包装袋真空包装贮藏效果最佳。Using Fresh lamb as the raw materials,chitosan and various materials preservative bags for the two fences,this paper studies effects of fence preservation on the natural fresh and vacuum packaged mutton storage at 4 ℃ regarding color,colony count,pH,TVB-N values and other indicators changes in the law.The results show that a two-tier fence preservation way is more effective than traditional storage TVB-N values of inhibition,the growth of total bacteria,and 2% natural preservative chitosan coating membrane OPP/PETA/PE bag vacuum packed storage method is the best.

关 键 词：羊肉 栅栏技术 保鲜剂 保鲜效果 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]