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