鲜牛肉冷藏保鲜技术研究

Technique of Beef Fresh-Keeping in Cold Storage

用正交试验的方法 ,研究了复合抗氧剂、植酸和多聚磷酸钠对鲜牛肉在冷藏条件下的保鲜效果。结果表明 :用 5 .0 %复合抗氧剂、0 .2 %的植酸、0 .6 %多聚磷酸钠配制而成的复合保鲜剂喷洒于牛肉表面 ,用普通塑料膜或复合塑料膜真空包装后 ,于 0～ 4℃的条件下贮藏 38d。

The preservatives keeping beef fresh were studied by means of orthogonal test in cold storage. A complex preservative, containing 5% compound anti oxidant, 0.2% phytic acid and 0.6% sodium salts tripolyphosphate, was proved the most effective. Fresh beef, sprayed with the complex preservative and then vacuum packaged with common plastic film or compound plastic film, met the state standard of the first grade fresh meat after 38 days storage in 0~4℃.