不同保鲜剂对冷鲜猪肉品质的影响  

Effects of Different Preservatives on Storage Quality of Cold Fresh Pork

作　　者：李新福 张威 李超 赵明明 李清光 李聪 徐宝才 LI Xin-fu;ZHANG Wei;LI Chao(State Key Laboratory of Meat Processing and Quality Control,Jiangsu Yurun Meat Food Co.,Ltd.,Nanjing,Jiangsu 211800;Nanjing Institute of Industry Technology,Nanjing,Jiangsu 210023)

机构地区：[1]肉品加工与质量控制国家重点实验室,江苏雨润肉食品有限公司,江苏南京211800 [2]南京工业职业技术学院,江苏南京210023 [3]江苏经贸职业技术学院健康学院,江苏南京211168

出　　处：《安徽农业科学》2020年第13期183-188,210,共7页Journal of Anhui Agricultural Sciences

基　　金：江苏现代农业(生猪)产业技术体系肉品加工创新团队项目(JATS〔2018〕014)。

摘　　要：研究了3种保鲜剂(Nisin、茶多酚、乳酸)在模拟生产过程中不同浓度、温度和喷涂量条件下对冷鲜猪肉品质的影响。通过测定冷鲜猪肉的菌落总数和挥发性盐基氮(TVB-N),发现3种保鲜剂均能显著降低贮藏期间的菌落总数和TVB-N值(P<0.05)。3种保鲜剂对冷鲜猪肉均有显著保鲜效果,但3种保鲜剂的保鲜效果差异不显著。The effects of three preservatives(Nisin,tea polyphenols,lactic acid)on the storage quality of chilled pork under different concentrations,temperatures and spray amount were investigated.By measuring the total number of colonies and volatile base nitrogen(TVB-N value)of chilled pork during storage,it was found that all the three preservatives could significantly reduce the total number of colonies and TVB-N values during storage(P<0.05).The results showed that three preservatives had significant preservation effects on chilled pork,but the overall difference in preservation effect between the three preservatives was not obvious.

关 键 词：冷鲜肉 NISIN 茶多酚 乳酸 品质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]