复合防霉剂用于鱼香肉丝气调保鲜效果的研究  

Fresh-keeping effect of modified atmosphere packaging on shredded pork with garlic sauce

作　　者：项丰娟 潘润淑[1] 白腾辉 刘萌[1] 赵良[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）》2014年第4期45-48,共4页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：农业部公益性行业科研专项(201303083);河南省高校科技创新团队支持计划(13IRTSTHN006)

摘　　要：为提高鱼香肉丝的贮藏品质和延长其保藏期,在温度为0-4℃冷藏条件下,设10个气调包装的复合防霉剂处理组,探讨不同的复合防霉剂对鱼香肉丝的贮藏效果.结果显示：在24 d的贮藏期内,0.1%山梨酸钾、0.1%双乙酸钠、0.04%脱氢乙酸钠和1.50%甘油复合使用对鱼香肉丝保藏效果最佳,细菌总数都较低,感官评定最佳.In order to improve the storage quality of the shredded pork with garlic sauce and extend their storage period,10 treatment groups of modified atmosphere packaging （MAP） with comprehensive anti-mould were established to investigate the effection of different comprehensive anti-mould on the shredded pork with garlic sauce at the refrigerator temperatures of 0-4 ℃.The results showed that the best combination for preservation in the research was mixed with 0.1% potassium sorbate,0.1% sodium diacetate,0.04% sodium dehydroacetate and 1.50%glycerinum.It led to the lowest total number of bacteria and best sensory evaluation within 24 d of the storage period.

关 键 词：鱼香肉丝 防霉剂 保藏期 

分 类 号：TP386[自动化与计算机技术—计算机系统结构]