壳聚糖薄荷提取液复合保鲜剂对冷却肉保鲜效果的研究  

Preservation of Chilled Meat by Complex Antistaling Agent of Chitosan and Mint Extraction

作　　者：孙莎[1] 覃宇悦[1] 程春生[1] 张智宏[1] 

机构地区：[1]昆明理工大学化学工程学院,昆明650224

出　　处：《科学技术与工程》2011年第31期7697-7700,7706,共5页Science Technology and Engineering

摘　　要：采用壳聚糖和薄荷提取液作为复合涂膜剂,研究冷却肉的保鲜效果。结果表明,壳聚糖薄荷提取液复合保鲜剂能有效的降低冷却肉的细菌总数、挥发性盐基氮(TVB-N)和汁液流失率,控制样品pH值和硫代巴比妥酸反应物值(TBARS)的上升;并且随着薄荷提取液浓度的增加,保鲜效果略有增强,有效延长冷却肉保质期。The objective was to investigate the chilled meat preservation by chitosan and mint extract as a composite coating agent. The results showed that the chitosan and mint extract composite coating agent had a distinct preservative effect on chilled meat. It could reduce the microbial flora counts, TVB-N and drip loss, at the same time,control pH and TBARS. The higher the concentration of the mint extract, the better the preservative effect. The composite antistaling agent prolonges the shelf life of chilled meat.

关 键 词：壳聚糖 薄荷提取物 冷却肉 保鲜 

分 类 号：TS205.7[轻工技术与工程—食品科学]