摘要
研究3种有机酸对冷却猪肉的保鲜作用,为延长冷却猪肉的货架期提供理论依据。应用肉制品菌落计数法,分析了经有机酸及其复配物处理后的冷却猪肉的微生物情况。单因素分析表明,5%的苹果酸抑菌效果较好,4℃第7天测得总菌数为1.7×108cfu.g-1;总量5%的情况下复配效果更加明显,得出的最佳配比为乳酸∶苹果酸∶柠檬酸=1∶1∶1,冷藏保存7d后,大肠杆菌、假单孢菌数均符合卫生标准,第7天的细菌总数为3.45×105cfu.g-1。3种有机酸对冷却猪肉均有抑菌作用,复配后效果更佳。
Antiseptic effect of three organic acids and the mixed liquid on pork was studied. Use colony count method to analyze the microbes in chilled pork with organic acid. Result showed that 5% malic acid was the best one in single factors, on the 7th day, the total bacteria were 1.7×10^8cfu·g^-1 under 4℃. The 5% mixed liquid of the three organic acids had a good antiseptic effect on pork, and the best formula was lactic acid ： malic acid：citric acid =1：1：1, the total bacteria were 3.45×10^5cfu·g^-1 after 7days kept in refrigerator, and the coli form was still below the national standard of pork. The compounds of the three organic acids worked more effectively in inhibition than individual acid.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2007年第4期628-630,共3页
Journal of Shenyang Agricultural University
基金
江苏省自然科学基金(BK2005425)
关键词
有机酸
猪肉
大肠杆菌
总菌数
保鲜作用
organic acid
pork
E.coli
total plate counts
fresh keeping
