天然防腐剂在不同冷藏期鲜羊肉中的挥发性盐基氮和pH值变化研究

Studies of Natural Preservative Value of Fresh Mutton During Cold Storage

选择几种可以安全食用的微生物及其代谢产物和天然物质在 0～ 4℃对鲜羊肉进行保鲜实验 ,从而对不同冷藏期鲜羊肉挥发性盐基氮、pH值变化进行研究。

s:In this experiment,cerain kind of edible microorganism and its metaboilc products as well as natural materal are selected for the study on preservation of frsh mutton stored at 0～4℃.During the different storage period,the TVB andPH value of the samples are studied.