摘要
以菌落总数、TVB-N值和pH值为指标,结合感官评价,研究了复合保鲜剂表面处理对低温杀菌酱猪蹄的保鲜效果。结果表明:复合保鲜剂具有明显的保鲜效果并能延长酱猪蹄的货架期。在25℃常温贮藏和4℃冷藏条件下,酱猪蹄对照组的货架期仅为3 d和6 d;相应贮藏条件下经复合保鲜剂表面处理过酱猪蹄的货架期分别延长到9 d和12 d。
Taking the total colonies,TVB -N and pH value as the key indicators,the article mainly studied the preservation effect of the compound antiseptic to sauced pettitoes. The results indicated that the compound antiseptic had obvious preservation effect and lengthened the sauced pettitoes＇shelf life. Under the conditions of 25℃ normal temperature and 4℃ deepfreeze, the sauced pettitoes＇shelf life were 9 days and 12 days by use of compound antiseptic ;however, control groups＇shelf life were only 3days and 6 days.
出处
《肉类工业》
2008年第8期39-41,共3页
Meat Industry
关键词
酱猪蹄
复合保鲜剂
货架期
sauced pettitoes
compound antiseptic
shelf life
