乳酸菌肽对冷却猪肉感官质量的影响  

Effect of Niusin on Sensory Quality of Chilled Pork

作　　者：杜琨 DU Kun(CAPF Engineering University, Xi’an, Shaanxi 710086, China)

机构地区：[1]武警工程大学,陕西西安710086

出　　处：《贵州农业科学》2017年第12期133-135,共3页Guizhou Agricultural Sciences

基　　金：武警部队后勤应用项目(WJ2016-8)

摘　　要：为乳酸菌肽在猪肉冷藏保鲜上的应用提供理论依据,采用对比抑菌试验研究乳酸菌肽对冷却猪肉保鲜效果的影响。结果表明:冷却猪肉经乳酸菌肽处理于4℃贮藏9d后,其气味、组织状态和粘度等感官指标均处于鲜肉状态,与山梨酸钾处理无显著差异,但明显优于蒸馏水处理的肉样。乳酸菌肽对冷却猪肉具有较好的保鲜作用,可以延长其货架期。The effect of niusin soaking treatment on preservation of chilled pork was analyzed by the comparison antibacterial test to provide the theoretical basis for application of niusin in preservation of chilled pork during the cold storage process.Results:The sensory indexes of smell,tissue status and viscosity of chilled pork treated with niusin at4℃for9days still be in the fresh status and have no significant differences with those of chilled pork treated with potassium sorbate but are obviously better than those of chilled pork treated with distilled water.Niusin with a good preservation effect on chilled pork can prolong the shelf life of chilled pork.

关 键 词：乳酸菌肽 山梨酸钾 冷却猪肉 保鲜 

分 类 号：S182[农业科学—农业基础科学]