摘要
采用乳酸链球菌素、纳他霉素及ε-聚赖氨酸3种天然保鲜剂对调理猪肉进行保鲜,通过考察其贮藏期内感官品质、pH、TVB-N值及细菌总数的变化,研究3种天然保鲜剂对调理猪肉保鲜效果的影响。结果表明,不同浓度的3种天然保鲜剂对调理猪肉均有一定的保鲜效果,其中乳酸链球菌素的保鲜效果最好,可保鲜调理猪肉15 d;纳他霉素的保鲜效果次之,可保鲜调理猪肉12 d;ε-聚赖氨酸对调理猪肉的保鲜作用较弱,可保鲜调理猪肉9 d。
The effects of three preservatives of nisin,natamycin and ε-polylysine on the prepared pork were evaluated by monitoring the sensory quality,pH,TVB-N value,the changes of total bacterial number during the storage period.The results showed that the different concentrations of the three natural preservatives exhibited some preservative effects on the prepared pork.The best effect of preservation was nisin for 15 days,natamycin for 12 days,and ε-poly-lysine for 9 days with the worst effect of preservation.
出处
《湖北农业科学》
北大核心
2013年第23期5841-5844,5853,共5页
Hubei Agricultural Sciences
基金
重庆市教委科学技术研究项目(KJ121318)