摘要
低温牛肉西红柿肠用可食性壳聚糖和Nisin作为涂膜保鲜液处理后,结合真空包装,分别置于常温(20℃左右)和冷藏(0￣4℃)两种不同温度下贮藏,测定不同贮藏期细菌总数、大肠杆菌、TVB-N和H2S等指标及进行感官评定。结果表明,经处理贮藏的牛肉西红柿肠的货架期均优于对照组;在20℃时,各处理组的货架期分别为30,30和60d;在4℃条件下,各处理组的货架期分别为60,60和120d以上。
Low-temperatrure beef productions coated fresh-keeping film which was made up of chitosan and nisin, vacuum packaged were conserved under conditions of 20 ℃ and 0-4 ℃. The colony count, TVB-N contentand, H2S and sensory evaluation were measured during the storage stage. The results indicate that all the formulas shelf-life were much longer than control; Under 20 ℃, the storage stage of formula b, c and d re,heal 30 d, 30 d and 60 d respectly. Under 4℃, the storage stage of formula b, c and d reached 60 d, 60 d and 120 d respectly.
出处
《农产品加工（下）》
2006年第3期12-14,35,共4页
Farm Products Processing
关键词
牛肉制品
壳聚糖
保鲜膜
真空包装
low-temperatrure beef production
shelf-life
chitosan
fresh-keeping film
vacuum packaged
