摘要
研究Nisin对冷却猪肉保鲜效果的影响。研究中对比Nisin与山梨酸钾两种保鲜剂对冷却猪肉冷藏过程中6项鲜度指标(细菌总数、挥发性盐基氮、pH值、球蛋白、硫化氢以及感官指标)的变化情况。结果表明:Nisin在0.03g/L～0.06g/L浓度范围内可延长冷却猪肉货架期,其中以0.05g/LNisin保鲜液浸泡猪肉120s保鲜效果最佳,货架期可延长6d,且与山梨酸钾保鲜剂(0.05g/L)保鲜效果无明显差异。
The work attempted to evaluate the ability of Nisin in preserving chilled pork （CP）. The preservation effects of Nisin solution and potassium sorbate solution on the CP were compared, as was carried out by exploring the variation of six freshness indices （total bacterial count, total volatile basic nitrogen, pH, globulin, hydrogen sulfide, organoleptic indicator）. The results showed that nisin solution （0.03 g/L-0.06 g/L） could prolong the shelf life of CP, and the optimal effect could be obtained when chilled porked had been dipped in nisin soluhion （0.05 g/L） for 120 seconds, by which the shelf life had been extended by 6 days. The results also showed that there was no apperent difference between the preservation effects of nisin solution （0.05 g/L） and potassium sorbate solution （0.05 g/L） on CP, and showed Nisin＇s potential in preserving CP.
出处
《食品研究与开发》
CAS
北大核心
2009年第10期122-126,共5页
Food Research and Development
基金
科技部基础平台项目(2005DKA21208-2)
