不同保鲜剂处理对冷却猪肉保鲜效果的研究  

Study on Effects of Different Fresh-keeping Agent Treatment on the Storage of Cooled Pork Meat

作　　者：李超[1] 

机构地区：[1]徐州工程学院江苏省食品资源开发与质量安全重点建设实验室,徐州221000

出　　处：《食品工业》2015年第4期52-54,共3页The Food Industry

基　　金：国家星火计划项目(2013GA690416);江苏省食品资源开发与质量安全重点建设实验室资助项目(SPKF201308)

摘　　要：研究不同保鲜剂(大豆分离蛋白、壳聚糖、大豆分离蛋白和壳聚糖复合,白豆蔻)处理对冷却猪肉生化变化的影响。在冷藏条件下,以纯净水处理为对照,对冷却猪肉的感官评分、细菌总数、p H、TVB-N值和汁液流失率进行分析测定。结果表明,这四种保鲜处理剂皆能有效地抑制细菌繁殖和汁液流失率,延缓p H和TVB-N值下降速度,从而延长冷却猪肉保鲜期。The effects of different flesh-keeping agent treatment, soybean protein isolate treatment, chitosan treatment storage, composition of soybean protein isolate with chitosan treatment storage and fructus amomi rotundus treatment storage on various indexes of biochemical of cooled pork meat, such as sensory scores, total bacterial count, pH, TVB-N values and juice loss rate were studied in the cold storage. The results showed that all of the four treatment, can effectively inhibit the bacteria multiplication and juice loss rate, delay the descent velocity ofpH and TVB-N values, and prolong the shelf life of cooled pork meat.

关 键 词：冷却猪肉 保鲜剂处理 细菌总数 pH TVB-N值 汁液流失率 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]