壳聚糖在冷却鲜猪肉保鲜中的应用研究

Study on the application of chitosan in preservation of chilled fresh pork

利用不同脱乙酰度、不同浓度和不同溶解特性的壳聚糖 ,对冷却鲜猪肉进行保鲜处理 ,比较其保鲜效果。结果表明 ,壳聚糖在鲜猪肉中有明显的保鲜作用 ,且脱乙酰度越高 ,壳聚糖的保鲜效果越好 ;1%的壳聚糖醋酸溶液 (醋酸浓度为 1% )能使冷却猪肉的货架期达到一周 ;2 5 %的水溶性壳聚糖的保鲜效果接近于 1%的酸溶性壳聚糖 。

This paper studied the preservative effects of chitosans with different characters and concentrations on the chilled fresh pork meat.The result showed that chitosan had a distinct preservative effect.The higher deacatylation rate,the better preservative effect.The meat treated with 1 percent chitosan (dissolved in 1 percent acetic acid)solution could be preserved for one week.The 2.5 percent water\|soluble chitosan solution had the similar preservative effect to that of 1 percent acid\|soluble chitosan solution,and the meat had a bettrer organoleptic quality.