美洲雁肉常温真空复合保鲜效果的研究

Study on the vacuum compound preservation effects of fresh American wild geese meat at room temperature

采用醋酸、姜汁和抗坏血酸(VC)3种保鲜剂处理鲜雁肉,再结合真空包装,研究常温下各种保鲜剂对雁肉的保鲜效果,并以不同配比的保鲜剂进行组合,进行正交实验,以肉样感官评价、TVB-N含量和菌落总数为评价指标,优选出保鲜效果最佳的复合保鲜剂。实验结果表明:复合保鲜剂使用效果优于单一保鲜剂,0.4%醋酸+6%姜汁+1%抗坏血酸的复合保鲜剂保鲜效果最佳,常温下可使美洲雁肉保质期达11d。

The vacuum compound preservation effect of fresh American wild geese at room temperature was experimented using acetic acid,ginger juice and ascorbic acid （Vc）.The different ratios of the three pres-ervatives were selected by orthogonal test in order to obtain the best combination of the three preservatives with best preservatives effect.The experiment results of sensory evaluation of meat,TVB-N content and the total number of bacterium colonies showed that fresh meat preservation effect with multi-compound preservatives were superior to that with single preservative.The compound ratio of 0.4% acetic acid＋6% ginger juice＋1% ascorbic acid was the combination with best preservation effect,and the shelf-life of the fresh American wild geese meat could be up to 11 days at room temperature.