三种保鲜剂对常温下羊肉质量的影响

Effect of three kinds of preservative agent on quality of mutton at ambient temperature

分别研究了醋酸复合保鲜液、山梨酸钾复合保鲜液和高粘度膜保鲜液对羊肉的保鲜效果.结果表明,8%的山梨酸钾、5%食盐、1%柠檬酸钠、10%醋酸钠7、6%水配制的复合保鲜液在肉样表面喷涂一薄层,采用真空包装,能使羊肉在20-27℃下保鲜16 d;33%糊精2.5%葡萄糖、9.9%食盐及水配制的高粘度保鲜膜,能较好地保持羊肉色泽、风味,使羊肉保鲜7 d;2%醋酸、1%乳酸、0.25%柠檬酸、0.1%抗坏血酸复合保鲜液可保存鲜肉7d.

The vacuum packaged fresh mutton could be kept in fresh for 16 days at 20-27℃,prespayed with mixed agent composited with 8 % potassium sorbate,5 % salt,1% citric acid and 10 % sodium acetate. The mutton had a better quality on color and flavor for 7 days at 20-27 ℃ ,pre-treated with stuck agent composited with 33 % dextrin,2.5 % glucose and 9.9 % salt. The quality of meat could be maintained for 7 days at 20-27 ℃ ,pre-treated with acid agent composited with 2 % acetic acid glacial,1% lactic acid,0.25 % citric acid and 0.1% ascorbic acid.