摘要
本实验系统的研究了不同浓度和脱乙酰度的壳聚糖对生鲜冷却猪肉的防腐保鲜效果。壳聚糖浓度分别为0.5%、1.0%、1.5%、2.0%、2.5%时对猪肉的挥发性盐基氮、高铁肌红蛋白及pH值的影响。以及壳聚糖的脱乙酰度为90%、95%时,对猪肉挥发性盐基氮、高铁肌红蛋白及pH值的影响,研究结论如下:壳聚糖对猪肉具有良好的保鲜效果,在1.0%～2.0%浓度范围内保鲜效果随着壳聚糖浓度的增大而增强,在2.0%浓度时达到最佳值;壳聚糖浓度为2.0%时,95%脱乙酰度时保存效果相对较好。
Effect of different concentrations and deacelation degree of chitosan on anticorrosion preservation of the fresh pork was studied. When chitosan concentrations were 0.5%, 1.0%, 1. 5%, 2.0% ,2.5% pork total volatile base nitrogen （ TVB-N ）, high iron muscle red protein （ MetMb ） and pH were measured. And in the deacelation degree of chitosan for 90%, 95%, pork total volatile base nitrogen,high iron muscle red protein and pH value were determined too. The results of the study are as follows ： effect of preservation of pork, with increase of concentration chitosan from 1.0% to 2.0%, to achieve the best value at 2. 0% concentration chitosan; effect of preservation of chitosan 95% of deacelation degree was better in at 2.0% concentration chitosan.
基金
山东省科技发展计划(2010GNC109172011GGH22110)
