茶多酚,乳酸钠和Nisin对冷鲜猪肉品质特性的影响  

Effect of tea polyphenol,sodium lactate and Nisin on quality characteristic of chilled pork

作　　者：符绍辉 于福满 罗志良[1] 张秀民[1] 高振宏[1] 

机构地区：[1]天津宝迪农业科技(集团)股份有限公司,天津宝坻301800

出　　处：《肉类工业》2014年第1期46-48,共3页Meat Industry

摘　　要：以新鲜猪4#肉为原料,经防腐剂处理后对猪肉在贮藏期间的菌落总数进行测定。采用正交试验确定了抗菌效果最优组合为茶多酚1.5%,乳酸钠1.5%,Nisin0.015%。另外,该复合抗菌效果显著大于单一的茶多酚防腐剂。No. Ⅳ fresh pork was taken as raw material. After preservative treatment, the colony count of pork meat during storage was determined. Through orthogonal experiment, the optimum combination of antibacterial effect was obtained. The result showed that tea polyphenols, sodium lactate and Nisin was 1.5%, 1.5%, 0. 015%, respectively. In addition, the composite antibacterial effect was significantly greater than the single polyphenols

关 键 词：茶多酚 菌落总数 正交试验 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]