生鲜调理青椒肉丝保鲜中TVB-N的变化  

Changes of TVB-N during preserving freshness of pre-processed fresh sauteed shredded pork with green pepper

作　　者：宋照军[1] 陈春刚[1] 樊彩虹[1] 潘润淑[1] 马汉军[1] 刘玺[1] 

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2013年第4期17-21,共5页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省高校科技创新团队(13IRTSTHN006);河南省教育厅自然科学研究计划项目(2011A550007)

摘　　要：研究了山梨酸钾、乳酸链球菌素和脱氢乙酸钠对生鲜调理青椒肉丝保鲜效果的影响,经真空包装后,在0-4℃贮藏条件下定期分别测定其感官、挥发性盐基氮(TVB-N)等指标的变化,对样品保鲜效果进行综合评价.结果表明:采用不同浓度的防腐剂处理样品,可不同程度地抑制微生物生长繁殖,减缓TVB-N的上升,延缓感官质量的下降,从而延长其保鲜期;其中乳酸链球菌素综合保鲜效果最好,保鲜期可以达到10 d,脱氢乙酸钠次之,山梨酸钾较差.The experimental study of potassium sorhate,nisin and sodium dehydroacetate on pre-processed fresh sauteed shredded pork with green pepper preservative effect,vacuum packaging,at 0~4 ℃ storage conditions were determined periodically senses,TVB-N changes of sample preservation effect,comprehensive evaluation.The results showed that the different concentration of preservative treatment of samples can significantly inhibit microbial growth and reproduction,slowing the TVB-N rise,delaying sensory quality decline,thereby prolonging the preservation period;the Nisin preservation effect is the best,the shelf-life can be up to l0 days,and sodium dehydroacetate, Potassium sorbate is poorer.

关 键 词：生鲜调理 青椒肉丝 保鲜 TVB—N 

分 类 号：TS201.1[轻工技术与工程—食品科学]