摘要
冷却肉的货架期是限制我国冷却肉发展的瓶颈所在。为了延长冷却猪肉货架期,本文对8种复合保鲜剂喷洒处理冷却猪肉在冷藏(0～4℃)条件下的保鲜效果进行了研究,结果表明:不同保鲜剂处理可不同程度降低肉表面的初始菌数,保鲜剂乙酸1g+乳酸1g+壳聚糖0.5g+茶多酚0.1g+蒸馏水100g效果最明显;保鲜剂乙酸1g+乳酸1g+壳聚糖1g+蒸馏水100g的保鲜效果最显著,可以在4℃贮存下保持冷却肉的一级鲜度15天,比不喷洒保鲜剂延长8天。
In order to protract the limited shelf life of chilled meat, which is one of the main obstacles hindering the further development of chilled meat, the effect of preservation that chilled meat was dealed with 8 different natural preservatives and then stored at 0-4℃ was studied in this paper. The results showed that the primeval germ accounts of chilled meat superficial was differently reduced by using different preservatives. The natual preservative of acetic acid 1g ＋lactic acid 1g＋shell- polysacchrid 0.5g＋tea polyphenol 0. 1 g＋distilled water 100g is the best of the 8 natural preservatives; the natural preservative of acetic acid 1g ＋lactic acid 1g＋shell-po1ysacchrid 1g＋disti11ed water 100g is the best of the 8 natural preservatives, which can hold fresh meat at the first grade for 15d under 4℃, longer than the one without spraying natural preservative by 8d.
出处
《肉类研究》
2005年第10期32-35,共4页
Meat Research
基金
浙江省科技厅资助项目(2003C12002)
