摘要
实验对浓度为1%～4%醋酸和乳酸结合(1:1)处理对冷却猪肉保藏性的影响进行了研究。结果表明,2%以上的醋酸和乳酸混合液可有效降低肉样的初始菌落总数和大肠菌群数,并延缓细菌在贮藏过程中的生长和pH值以及TVBN值的增加,可延长猪肉贮藏期7d。同时,4%浓度的混合液可导致肉样轻微的变色和残留的混合酸味,因此,浓度为2%～3%的醋酸和乳酸混合液是较为合理的处理浓度。
Treated with 1%-4% acetic acid and lactic acid （1：1） combinations, the storage effect of cooled pork was determined. The results showed that by using over 2% acetic acid and lactic acid （1：1） combinations, the initial total viable count and coliform group were reduced, the growth of bacteria was inhibited and the pH and TVBN were also controlled to rise. The shelf life of pork could be lengthened for about 7 days. On the other hand, the 4% acetic acid and lactic acid combination could induce slightly discoloration and acidic odor, therefore, 2%-3% concentration of acetic acid and lactic acid combination is recommended for cooled pork preservation.
出处
《食品科技》
CAS
北大核心
2007年第5期262-264,275,共4页
Food Science and Technology
基金
河南省新乡市科技攻关项目(05G096)
关键词
醋酸和乳酸混合液
冷却猪肉
贮藏性
acetic acid and lactic acid combination solution
cooled pork
preservation
