摘要
近几年来,随着鲜肉在人们食品格局中占主要地位,鲜肉的保鲜成为研究的主要方向。本论文通过实验研究不同浓度的生姜汁和不同浓度的醋酸溶液对鲜肉保鲜效果的影响。结果表明,在50%、25%、12.5%、0%四个浓度的生姜汁溶液中,25%的生姜汁溶液对鲜肉的保鲜效果有较好的改善作用。在8%、6%、4%、2%、0%五个浓度的醋酸溶液中,4%和6%的醋酸溶液对鲜肉的保鲜效果有较好的改善作用,可使鲜肉在0～4℃条件下保质期达到6d。
With chilled meat becoming main product in people,s life,meat preservation will be developed quickly.In this paper,the test was made to investigate the fresh keeping effect that chilled pork was dealed with different concentrations acetic and raw ginger juice.The results showed that at 50%,25%,12.5%,0% of the concentration of the four raw ginger solutions,the optimal concentration is 25%,at 8%,6%,4%,2%,0% five concentrations of acetic acid solution,4% and 6% of acetic acid solutions are good to retain meat freshness,and the chilled meat could keep fresh for 6 days.
出处
《山东食品发酵》
2012年第4期34-38,共5页
Shandong Food Ferment
关键词
鲜猪肉
醋酸
生姜汁
保鲜
chilled meat
acetic acid solution
raw ginger solution
preservation
