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三种保鲜剂在冷却猪肉保鲜中的应用研究

STUDY ON APPLICATION OF THREE KINDS OF ANTISTALING AGENTS IN PRESERVATION OF CHILLED PORK
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摘要 将乳过氧化物酶体系(LPS)、臭氧与乳酸链球菌素(Nisin)三种保鲜剂直接用于冷却猪肉的保鲜研究,通过对冷却猪肉在冷藏过程中微生物、感官和理化指标的测定,结果表明实验组的保鲜效果都显著地优于对照组,而实验组的保鲜效果依次是LPS处理组优于Nisin处理组优于臭氧处理组。 LPS, ozone and Nisin were Three kinds of antistaling agent used in the preservation of chilled pork in this paper. Through the test of microorganism, sense and the physics-chemistry index during storage, found that： the refreshing effect of experiment group obvious better than control group ,the quality of chilled pork treated with LPS was best in the experiment group.
作者 李诚 肖岚 谷安超 陈代文
机构地区 四川农业大学食品科学系
出处 《食品研究与开发》 CAS 北大核心 2007年第7期130-133,共4页 Food Research and Development
基金 国家科技攻关计划课题(2001BA501A35)
关键词 冷却猪肉 保鲜 LPS NISIN 臭氧 chilled pork refreshing LPS Nisin ozone
分类号 TS251 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献16

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食品研究与开发
2007年 第7期

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