摘要
研究了复合保鲜剂与气调包装协同对冷却肉的保鲜。将复合保鲜剂(0.25%壳聚糖+1%乳酸钠+1%乳酸+250mg·kg-1Nisin)与气调包装共同使用,测定冷却肉的细菌总数、嗜冷菌数、TBARS值(硫代巴比妥酸值,Thiobarbituric Acid-reacitive Substances)、羰基含量以及红度值,来综合评价保鲜剂与气调包装复合后对冷却肉的影响。试验结果表明,保鲜液与CO气调包装复合后细菌总数在第21天时显著低于其他处理组(P<0.05),而且CO气调包装使肉色在21d时仍保持鲜红色,还有一定的抗氧化性。
Preservative and modified atmosphere packaging to extend the shelf life of chilled pork were studied in this paper. Refreshing agent contained 0.25% chitosan, 1% sodium lactate, 1% lactic acid and 250 mg· kg^-1 Nisin and MAP were used to determine microbial flora counts, psychrophilic bacteria counts, TBARS, carbonyl content and a＂ value of chilled meat to evaluate the effect of refreshing agent and MAP on chilled meat. The results indicated that microbial flora counts of chilled meat treated with refreshing agent and CO MAP were lower than that of other treatments on 21th days （P〈0.05）, and flesh treated with CO MAP maintained bright red on 21th day, it also possessed antioxidant activity.
出处
《东北农业大学学报》
CAS
CSCD
2008年第11期91-96,共6页
Journal of Northeast Agricultural University
基金
国家公益性行业(农业)科研专项经费项目(2008326001)
哈尔滨市科技创新人才基金项目(2006RFLXN005)
关键词
气调包装
保鲜液
冷却肉
modified atmosphere packaging
preservative
chilled pork
