单甘油月桂酸酯及其复合保鲜剂对冷鲜肉保鲜效果的研究  

Study on the effect of glycerol monolaurate and complex preservative on the preservation of chilled pork

作　　者：宋飞[1] 张希[2] 李想[2] 杜鹃 宋俊梅[1] 冯凤琴[2] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]浙江大学生物系统工程与食品科学学院,浙江杭州310029 [3]杭州康源食品科技有限公司,浙江杭州310000

出　　处：《食品工业科技》2012年第15期341-344,共4页Science and Technology of Food Industry

摘　　要：以肉红值(a值)、菌落总数、挥发性盐基氮(TVB-N值)、pH、大肠菌群(MPN值)以及失水率为质量指标,研究了单甘油月桂酸酯(GML)、乳酸以及二者复配在4℃条件下对冷鲜肉的保鲜效果。结果表明:GML与乳酸复配具有良好的抑菌作用和保水效果,可显著减少冷鲜肉在加工以及贮藏过程中的汁液流失,有效地抑制微生物的生长繁殖,延长冷鲜肉的货架期。保鲜剂组成为0.5%GML(70%)+1%乳酸时保鲜效果明显。The effects of glycerol monolaurate（GML）,lactic acid and the compound on preservation of chilled pork under 4℃ were studied using color（redness）,total viable count,TVB-N,coliforms MPN value,the rate of water loss and pH value.The results indicated that the GML compounded with lactic acid had a good antibacterial action and water holding capacity,it could inhibit microbial growth and reduce the juice loss of meat effectively,extend the shelf life chilled pork.The best combination of the compound was 0.5% GML（70%）and 1% lactic acid.

关 键 词：单甘油月桂酸酯 保鲜 冷鲜肉 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]