摘要
采用复合保鲜剂1%醋酸+3%柠檬酸+0.1%抗坏血酸和1%醋酸+1%乳酸+0.2%茶多酚对冷却肉进行处理,分别在0、3、6、9天测定样品的菌落总数、大肠菌群和挥发性盐基氮,并对样品的颜色和感官性状进行评价。结果表明:复合保鲜剂1%醋酸溶液+1%乳酸+0.2%茶多酚可使鲜肉在第6天时,菌落总数、大肠菌群、挥发性盐基氮在鲜肉要求范围之内,并且感官状态良好,该复合试剂能够达到延长冷鲜肉货架期的目的。
The aim of this study was to investigate the effects of the compound antiseptic on shelf life of the chilled meat. Chilled meat were treated by 1% acetic acid＋3 % citric acid＋0.1% ascorbic acid and 1% acetic acid＋1% lactic acid＋0.2% tea polyphenols, then the total plate counts, coliform groups, TVB-N and sensory parameters were measured at 0,3,6,9 days. The results indicate that chilled meat treated by 1% acetic acid＋1% lactic acid＋0.2% tea polyphenols can preserve for 6 day, with lower total plate counts, coliform groups, TVB-N and acceptable sensory parameters.
出处
《肉类研究》
2010年第10期43-45,共3页
Meat Research
关键词
冷鲜肉
复合保鲜剂
货架期
chilled meat
compound antiseptic
shelf life
