摘要
研究了3种天然保鲜剂结合真空包装技术研究了冷却肉的保鲜,研究不同保鲜剂及比例条件下的感观性质、TVB-N、pH、菌落总数、货架期。结果表明,3种保鲜剂均具有一定的保鲜效果,复合使用时,与对照组的保质期7d相比,当Nisin和壳聚糖的比例为0.075g/L∶1.8g/L或者当Nisin、茶多酚和壳聚糖的比例为0.075g/L∶0.75g/L∶1.8g/L时,肉样的保质期分别被延长到16d和21d。
Three natural agents（tea polyphenols, Nisin and chitosan） together with the vacuum packaging technique was investigated on fresh-keeping of chilled fresh pork. The indexes of the chilled fresh pork, namely sensory quality, TVB-N, Coloby count, pH and shelf-life. The results showed that three fresh-keeping agents had certain fresh-keeping effect when single used. The shelf-life of chilled fresh pork can be postponed to 16days and 21days respectively compared with 7days for control. When Nisin and chitosan were mixed together with the ratio 0.075g/L：o1.8g/L or Nisin, chitosan and tea polyphenols were mixed together with the ratio 0.075g/L： 0.75g/L：1.8g/L respectively.
出处
《食品科技》
CAS
北大核心
2006年第11期228-231,共4页
Food Science and Technology
关键词
冷却猪肉
保鲜
茶多酚
乳酸菌肽
壳聚糖
chilled fresh pork
fresh-keeping
tea polyphenols
Nisin
chitosan
