摘要
自行制备了冰温箱,通过实测结合计算确定维持冰温稳定的有效措施。以4～5℃冷藏保鲜肉为对照,设置2个冰温处理,其中之一用0.3%vitc作预处理。在14d贮期中,定期抽样进行感官评定和生化检测。结果表明:贮期末,2个冰温样品pH为6.1和6.0;POV为0.039和0.032;TVB-N值为12.06mg/100g和8.1mg/100g;细菌总数为4.2×102cfu/g,各项感官指标优良,完全符合国家标准一级鲜肉要求,而对照在第8天时变质。
Two ice-temperature storage boxes were made to determine the efficient measures for maintaining the stable ＂ice-temperature＂ combined with calculation. Taking the fresh meat in fridge under 4～5℃ as control, two treatments under ice temperature were made, one of them was pretreated with 0.3%vitc. Biochemical tests and organoleptic evaluation were conducted on the samples drawn periodically during 14 days. The results show： at the end of storage, samples under ＂ice temperature＂ had the pH of 6.1, 6.0; the POV of 0.039, 0.032; the TVB-N of 12.06mg/100g, 8.0mg/100g; the total bacteria count of 4.2×10^2cfu/g, which are in accordance with the requirements in national standards related for meat of first grade. The CK got spoilage at the eighth day.
出处
《食品科技》
CAS
北大核心
2006年第2期113-116,共4页
Food Science and Technology
关键词
冰温箱
鲜肉
感官品质
生化检验
ice-temperature storage box
fresh pork
organoleptic quality
biochemical test
