乳酸及乳酸钠在鲜肉保鲜中的应用

Latic Acid and Sodium Lactate Applied in Meat's Keeping Fresh

本试验采用乳酸、乳酸钠及其二者的混合物按不同比例加入鲜猪肉中，在室温30℃湿度85～95％条件下贮存，定时进行内的鲜度检测，并与未添加任何深加剂的肉作比较，试验结果表明，单一使用与混合使用这二种添加剂均有不同程度的保鲜效果，以0．21％乳酸、2．79％乳酸钠添加量保鲜效果较好，可延长保鲜期1～3天。

The experiment adopts lactic acid, sodium Lactate and their intermixture,with which put in fresh meat according to different propertion,and preserve on condition that the room-tcmperiture is 30℃ and the dainp is 85 per to 95 per. Then do the test of meat's fresh measurement. then compare with the meat that doesn't add any supplement. The resuIt shows that both using only one and using their intermixture have different effect of keeping fresh, the effect of keeping fresh is better according that adding Lactic acd of 0. 21 per and adding sodium lactate of 2. 79 per, the time of keeping fresh can be put off one to three days.