大豆分离蛋白对羊肉保鲜效果影响研究

Study on the Effect of Mutton Preservation with Soy Protein Isolate

以新鲜羊肉为原料,采用涂膜保鲜法分别研究了大豆分离蛋白、食盐对羊肉保鲜效果的影响。以羊肉的感官指标、pH、挥发性盐基氮值和菌落总数为判断标准,探讨了两种保鲜剂对羊肉保鲜效果的影响。结果表明,大豆分离蛋白膜溶液的浓度在5%时,在4℃条件下可以保鲜20 d,肉的品质和感官指标较好。其保鲜效果优于食盐且安全性高。

With the fresh mutton as raw materials, adopting coating freshness techniques, the soybean protein isolated and salt which effect the mutton freshness will be presented respectively. Meanwhile, the mutton freshness which effected by two antistaling agents will be focused on under the criteria of the mutton＇s sensory index, pH index, volatile base nitrogen index and colony count. The results showed that under the condition of 5% soybean protein isolates coating solution and 4~C temperature the mutton can be retained freshness within 20 d. The quality of meat and sensory index is good. It＇s of high safe and its preservation is better than salt.