摘要
将Nisin与罗勒精油复配制备保鲜剂,对冷鲜猪肉进行了货架寿命研究。通过检测挥发性盐基氮、菌落总数、pH值以及脂肪氧化程度值,综合评价了保鲜剂的性能。结果表明:添加复合抑菌剂可有效抑制冷鲜猪肉菌落总数,保持猪肉鲜度;保鲜剂体积分数为0.75%时可延长冷鲜肉的贮藏期4d,体积分数为1%时可延长冷鲜肉的贮藏期6d。
Antistaling agent was prepared by mixing Nisin and Basil oil, and the shelf life of fresh pork was studied. The performance of antistaling agent was evaluated by detecting the change in TVB-N, total colony, pH, and TBARS. The results showed that the addition of the antistaling agent can effectively inhibit microbial growth and keep pork fresh; when the volume fraction of antistaling agent is 0.75%, the shelf life of fresh pork can be extended by 4 days; when the volume fraction of antistaling agent is 1%, the shelf life of fresh pork can be extended by 6 days.
出处
《包装工程》
CAS
CSCD
北大核心
2012年第1期28-31,共4页
Packaging Engineering
