海藻酸钠/迷迭香涂膜对冷却猪肉品质的影响  

Effect of Sodium Alginate/Rosemary Coating on Quality of Chilled Pork

作　　者：盘艳梅 吴海铃 刘啸 吴国勇 柳富杰[1,2] PAN Yan-mei;WU Hai-ling;LIU Xiao(College of Food and Biochemical Engineering,Guangxi Science and Technology Normal University,Laibin,Guangxi 546199)

机构地区：[1]广西科技师范学院食品与生化工程学院,广西来宾546119 [2]广西科技师范学院功能性食品配料工程技术研究中心,广西来宾546119

出　　处：《安徽农业科学》2021年第14期166-168,171,共4页Journal of Anhui Agricultural Sciences

基　　金：广西科技基地和人才专项(桂科AD16450040);广西高校重点实验室培育项目(桂教科研〔2016〕6号)。

摘　　要：以采用海藻酸钠和海藻酸钠/迷迭香复合涂膜分别对冷却猪肉进行处理,于4℃下进行冷藏保鲜,以猪肉pH、细菌总数、挥发性盐基氮的升高和感官评价等指标判断猪肉的品质变化。结果表明,复合涂膜能够减缓pH、细菌总数和挥发性盐基氮的升高,降低感官指标的变差速度,使得冷却猪肉保质期由3 d提高到9 d,说明海藻酸钠/迷迭香复合涂膜可能是猪肉保鲜安全有效的方法之一。The chilled pork was treated with sodium alginate and sodium alginate/rosemary composite coating respectively,and then refrigerated at 4℃.The changes of pork quality were judged by the increase of pH,total bacterial count,volatile basic nitrogen and sensory evaluation.The results showed that the composite coating could slow down the increase of pH,total bacterial count and volatile basic nitrogen,reduce the deterioration rate of sensory indexes,and increase the shelf life of chilled pork from 3 days to 9 days,which indicated that sodium alginate/rosemary composite coating might be one of the safe and effective methods for pork preservation.

关 键 词：海藻酸钠 迷迭香 保鲜 涂膜 冷却猪肉 

分 类 号：TS[轻工技术与工程]