摘要
采用表面杀菌 ,混合保鲜剂处理与充CO2 包装相结合的组合保鲜技术保鲜猪肉 ,可以达到较好的保鲜效果。1 0℃～ 1 1℃保存 1 0～ 1 5天 ,感官指标 ,TNB -N 。
The technology of surface disinfection combined with preservative treatment and CO 2 enrichment package gave good results of freshness keeping in pork storage.After 10 to 15-day storage at 10℃～11℃,the sensory evaluation indexes, TVB-N and total bacterial count of the stored pork were all in the permissible range of freshness.
出处
《西南农业大学学报（自然科学版）》
CSCD
2000年第3期214-215,共2页
Journal of Southwest Agricultural University
基金
重庆市科委 1998年攻关计划资助项目! (渝科计 97- 2 2 )
