羊肉涂膜保鲜效果影响研究  

Study on effects of coating on mutton preservation

作　　者：冯治平[1] 左勇[1] 袁先玲[1] 刘达玉[2] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]肉类加工四川省重点实验室 成都大学生物产业学院,四川成都610106

出　　处：《肉类工业》2012年第4期12-15,共4页Meat Industry

基　　金：肉类加工四川省重点实验室重点项目(09R02)

摘　　要：以新鲜羊肉为原料,采用涂膜保鲜法分别研究了大豆分离蛋白和山梨酸钾对羊肉保鲜效果的影响。以羊肉的感官指标、pH值、挥发性盐基氮值和菌落总数为判断标准,探讨了三种保鲜剂对羊肉保鲜效果的影响。结果表明,大豆分离蛋白膜溶液的浓度在5%时,在4℃条件下可以保鲜20d,肉的品质和感官指标较好。其保鲜效果优于山梨酸钾,且安全性较高。In this article, the fresh mutton was taken as raw material, effects of the soybean protein isolate and potassium sorbate on mutton preservation by coating. Meanwhile, sensory index, pH, total vol- atile basic nitrogen and total numbers of bacterial colony were taken as judgment standards to study effects of three kinds preserving agent on the mutton preservation. The results showed that the mutton can be retained freshness within 20 days when the concentration of soybean and stored at 4~C, and the quality of meat and sensory index was protein isolate coating solution was 5% good. The effect of preservation of soy- bean protein isolate was better and safer than potassium sorbate.

关 键 词：大豆分离蛋白 羊肉 涂膜保鲜 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]