摘要
以猪肉、毛肚和鸭肠为原料,将其放置于浓度为50、150、250mg/L的二氧化氯溶液中浸泡1～2min,用NY/T632-2002冷却肉标准评价保藏效果。结果表明,用50mg/L的二氧化氯处理猪肉,在冷藏条件下能有效地延长其货架期到6d;用150mg/L二氧化氯处理毛肚,可以有效地延长毛肚的保藏期到10d;用150mg/L的二氧化氯处理鸭肠可将其保质期有效地延长到9d。一定浓度的二氧化氯可以有效地延长猪肉、毛肚和鸭肠的保藏期。
The safe and effective technology of animal derived food preservative were studied.Pork, cattle stomach and duck intestine were treated with 50-250mg/L chlorine dioxide l-2min, kept at 3±1℃.The evaluation methods of preservative effect were used in our work according to NY/T632-2002.Dealing with 50mg/L CIQ2 , shelf life of the pork sample can be prolonged to 6 days under 3±1℃,through dealing with 150mg/L CIO2, cattle stomach, duck intestine can be prolonged to 10 and 9 days at the same condition, respectively.Chlorine dioxide can effectively prolong the shelf life of animal derived food by reducing the original Colony-Forming Units（CFU）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第3期342-345,共4页
Science and Technology of Food Industry
关键词
动物性食品
二氧化氯
防腐
animal derived food
chlorine dioxide
preservative
