摘要
本试验将鲜牛肉在不同的丙酸钙保鲜液中浸泡，真空包装，４℃条件下冷藏。通过测定１、１４、２１、２８天的细菌总数及挥发性盐基氮和ｐＨ来衡量其保鲜效果。试验结果表明：在五个试验组中，从第三组起对抑菌及延缓蛋白质分解效果明显。
In this study,fresh beef were dipped into five different levels Calcium Propionate solutions before being Vacuum-Packaged,then stored at 4℃.The effects of Calcium Propionate solutions wrer evaluated by measuring Microbial number,Total Volatile Basic Nitrogen(TVB-N)and pH of 1,14,21 and 28th day.The third treated group can decrease microbial growth and delay protein decomposition.
出处
《肉类研究》
1998年第2期40-42,共3页
Meat Research
