不同保鲜液处理对延长PSE猪肉贮藏品质的研究  

Study on different preservation liquid treatment to prolong PSE pork storage quality

作　　者：程伟[1] 张志强[1] 谢亚力[1] 

机构地区：[1]新疆轻工职业技术学院,新疆乌鲁木齐830021

出　　处：《肉类工业》2016年第6期19-23,共5页Meat Industry

摘　　要：试验研究了经维生素、丙酸钙、乳酸及硫代硫酸钠4种保鲜液处理的猪PSE肉贮藏品质。通过单因素及L9（34）正交试验,在（4±1）℃下贮藏,分别对不同贮藏时间PSE猪肉的TVB-N值、菌落总数、pH值、L^＊值、TBA值的变化进行测定,结果分析表明：各水平组合与对照组相比均有一定的保鲜作用,最优保鲜液组合为：丙酸钙为5.0%、乳酸为6.0%、硫代硫酸钠为3.0%、Vc为1.0%,此条件能有效的控制TVB-N值增加,减缓pH值上升,有效抑制微生物生长,可使猪PSE肉保鲜时间达到14d。The pig PSE pork storage quality which was treated by four kinds of preservation liquid of vitamin, calcium propionate, lactic acid and sodium thiosulfate was studied. Though the single factor and L^9 （3^4） orthogonal experiment, under （4±1）℃ storage, the change of TVB - N value, colony count, pH value, L ^＊ value and TBA value of different storage time＇ s PSE pork was respectively detected. The result showed： compared with the control group, each level combination had a certain preservation effect. The optimum preservation liquid combination was that ： calcium propionate was 5.0%, lactic acid was6.0%, sodium thiosulfate was 3.0% and Vc was 1.0%. Under this condition, the TVB - N value increasing was effectively controlled, pH value rising was slowed down, microorganism growth was effectively inhibited and it made the pig PSE pork preservation time reached 14 days.

关 键 词：保鲜 猪 PSE 肉 贮藏品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]