复合有机酸、乳酸和柠檬酸对冷鲜肉保鲜效果的影响

Preservative Effects of Complex Organic Acid, Lactic Acid and Citric Acid on Cooled pork

研究了有机酸保鲜液对冷鲜肉保鲜效果和品质的影响。通过对不同贮藏时间的冷鲜肉中微生物数、挥发性盐基氮(TVB-N)、pH值的测定和感官分析,研究复合有机酸对冷鲜肉的保鲜作用。结果表明:在4℃冷藏条件下储存7d后,乳酸处理的冷鲜肉的菌落总数比对照组减少1.8lg cfu·g-1,柠檬酸比对照组减少1.5lg cfu·g-1,但它们对猪肉pH的稳定作用不明显,TVB-N上升也很快,第7天,分别为0.1963mg.g-1和0.1901mg·g-1。复合有机酸的保鲜效果最好,第7天,菌落总数比对照组减少3.2lg cfu·g-1,猪肉pH也较为稳定,仍然低于5.0,TVB-N仅为0.1349mg·g-1。感官评定上,复合有机酸处理的猪肉效果最令人满意,第7天,仍处于二级鲜度范围,其他组的猪肉都已经变质。

The preservative effects of organic acid and complex organic acid on cooled pork and sensory evaluation of quality were studied in the paper. Results showed that total plate count of cooled pork treated with lactic acid and citric acid decreased by 1.8 cfu·g^-1, 1.5 lg cfu·g^-1 than that of the control, respectively when stored at the temperature of 4℃ for 7 days. But they did not affect cooled pork pH. TVB-N also increased rapidly, and reached 0.1963mg.g^-1 and 0.1901mg.g^-1, respectively. Complex organic acid had the best preservative effect. Total plate count reduced by 3.2 lg cfu·g^-1 than control, Pork pH was relatively stable, and remained below 5.0 on the 7th day, TVB-N only 0.1349 mg·g^-1. Sensory evaluation results of pork treated with complex organic acid was the most satisfactory. The pork was still fresh, while the other two groups had degenerated.