摘要
本文利用自制的天然生物保鲜剂,结合真空包装和辐照保鲜技术,从细菌总数、TBA、TVB-N和感官指标等方面,考察了综合保鲜技术对冷却肉的保鲜效果。结果表明,生物保鲜剂和辐照技术对冷却肉的保鲜具有协同作用,经真空包装,保质期可以达到21天以上。
By using self--regulating composite biologic preservatives,together with vacuum packaging and radiation processing,the preservative effect of hurdle effect on chilled meat are studied from the aspects of colony count,TBA and TVB-N.The results show that composite biologic preservatives and radiation processing have synergistic effect on preservation of vacuum packaged chilled meat,the validity of which can be achieved to be 21d.
出处
《肉类研究》
2007年第1期43-46,共4页
Meat Research
关键词
综合保鲜技术
冷却肉
辐照处理
复合保鲜剂
compound preserving technology
chilled meat
radiation processing
composite preservative
