用复合防腐剂延长汀州烧大块货架期的研究

Study on shelf-life extension of Ting-zhou sauce-boiled meat with compound preservative

用Nisin、乳酸钠、山梨酸钾、茶多酚构成的复合防腐剂,对汀州烧大块进行处理,真空包装后贮藏于25℃环境中,每隔10d检测菌落总数、pH值和进行感官评定。结果表明:复合防腐剂可有效地延长烧大块的货架期;保鲜效果最佳的配比为Nisin0.4g/kg、乳酸钠4.5g/kg、山梨酸钾1.0g/kg、茶多酚0.3g/kg。

Ting - zhou sauce - boiled meat was treated with compound preservative, which was composed of Nisin, sodium lactate, sorbic acid potassium salt, tea polypherals. And then stored at 25 ℃ after vacuum packaging for detecting colony count, pH and sensory evaluation . The result showed that ：the optimum proportion of preservation effect was： Nisin0.4 g/kg, sodium lactate 4.5 g/kg, sorbic acid potassium salt 1.0 g/kg, tea polypherals 0.3 g/kg.