蜂胶、CMC、山梨酸钾在冷却肉保鲜中的交互效应研究

Interaction Analysis of Propolis,CMC and Potassium Sorbate on Chilled Meat Preservation

用蜂胶,CMC和山梨酸钾复合制成保鲜涂膜剂,对冷鲜肉涂膜处理、保鲜膜包装后,(4±1℃)储藏鲜肉,以细菌总数和挥发性盐基氮作为评价鲜肉储藏效果的指标。以正交试验探讨这种复合涂膜保鲜剂对冷鲜肉保鲜效果的影响,结果表明。蜂胶、CMC和山梨酸钾对冷鲜肉的抑菌保鲜具有明显的协同增效作用,并由0.6%蜂胶醇溶液、1%CMC、0.05%山梨酸钾和0.6%蜂胶醇溶液、1.5%CMC、0.1%山梨酸钾两种配方所配制成的涂膜剂对冷却肉的保鲜效果最显著。

Lou Ai-hua, Li-Zong-jun, Liu Yan （ College of Food Science and Technology, Hunan Agricultural University （ Changsha 410128 ） Abstract This test used propolis, CMC and potassium sorbate composite film made from fresh, cold meat on film processing, post-wrap packaging, （4±1℃） storage of fresh meat to the total number of bacteria and volatile base evaluation of nitrogen as indicators of the effect of meat storage. Orthogonal experiment to study the preservation of such a composite coating on fresh meat cold effect results show that, propolis, CMC and potassium sorbate inhibition of cold preservation of fresh meat has obvious synergies, by 0.6% propolis alcohol solution, 1% CMC, 0.05% potassium sorbate and 0.6% alcohol solution of propolis, 1.5% CMC, 0.1% potassium sorbate prepared by the two formulations of the film on the chilled meat as fresh-keeping of the most significant.