摘要
添加不同质量分数(0.0625%、0.125%、0.25%、0.5%、1%)的红曲米粉应用于冷鲜肉,随冷藏时间(0～9d)的延长,测其pH值及高铁肌红蛋白的变化。对其感官指标和理化指标进行测定,以此评价红曲米粉应用于猪肉的保鲜作用。结果显示,添加0.125%和0.25%红曲的肉样,不仅感官评价、理化指标等较好,保鲜效果也比较优异,相对于空白对照组,可以有效地将保存期延长3～5d。
The pH and MetMb content changes of chilled pork meat with different amounts （0, 0.0625%, 0.125%, 0.25%, 0.5% and 1%） of red yeast rice addition were measured during 9 d storage at 4 ℃C. In addition, physiochemical and sensory properties were determined to evaluate the preservative effect of red yeast rice on chilled pork meat. Chilled pork meat samples with red yeast rice addition at 0.125% and 0.25% showed better sensory and physiochemical properties and were preserved better. Their shelf lives were prolonged by 3 -- 5 days compared to blank control samples.
出处
《肉类研究》
2012年第5期37-41,共5页
Meat Research
关键词
红曲米
冷却猪肉
感官
pH值
系水力
TPA分析
red yeast rice： chilled pork： sensory quality： pH： water-holding capacity： TPA analysis
