南瓜浸提液对冷却羊肉的保鲜效果

The Preservation Effects of Pumpkin Extract on Cooled Mutton

采用滤纸片法测定了南瓜浸提汁液对多种供试菌的抑菌圈直径,并研究了以南瓜浸提汁液为保鲜液浸泡羊肉,结合真空包装,在0～4℃下贮藏的保鲜效果。结果表明:南瓜浸提汁液对五种供试细菌的抑制效果较好,对酿酒酵母和曲霉抑制效果一般,对假丝酵母、青霉、根霉抑制效果不明显;南瓜浸提汁液处理羊肉,使羊肉的保鲜期比对照组延长4～5d。

Bacteriostasis diameters of pumpkin extract＇s influences on several test organisms were assayed by means of filter paper examination. The effects on mutton preservation by pumpkin extract immersion combined with vacuum packaging during 0～4℃. The result showed that pumpkin extract had an evident baeteriostatic effect on the five test species and has effect on Saccharomyces cerevisiae and Aspergillus, while no effect on Candida, penicillium and rhizopus. The results also showed that the storage time of mutton soaked in pumpkin extract was 4～5 days longer than the control group soaked in water.