天然复合保鲜剂对冷鲜肉感官品质影响的研究

Research on effects of natural compound fresh- keeping agents on sensory quality of chilled meat

目的:研究天然复合保鲜剂对冷鲜肉感官品质的影响。方法:通过单因素实验研究壳聚糖、溶菌酶和抗坏血酸3种天然保鲜剂任意组合而成的天然复合保鲜剂对冷鲜肉感官质量的影响,再通过对不同浓度配比的天然复合保鲜剂进行正交试验,比较3种天然保鲜剂不同比例对冷鲜肉感官质量的影响。结果显示:3种保鲜剂组成的天然复合保鲜剂对冷鲜肉感官质量的保鲜作用胜过单一保鲜剂,当3种天然保鲜剂浓度配比为1.50%壳聚糖、0.20%溶菌酶、0.010%抗坏血酸时,对冷鲜肉感官质量的保持作用最佳。

The effect of natural compound fresh - keeping agent on the sensory quality of chilled meat was studied. Through single factor experiment, the effects of three natural compound preservatives randomly combined of chitosan, lysozyme and ascorbic acid on sensory quality of chilled meat were stud- ied. Then the orthogonal experiment was conducted on different ratio of natural compound preservatives to compare the effects of different ratios of the three kinds of natural preservatives on sensory quality of chilled meat. The results showed that the natural compound preservatives combined by the three kinds of preservatives had better fresh - keeping effects on sensory quality of chilled meat than single antistaling agent. And the ratio of three kinds of natural fresh - keeping agents was 1.50% chitosan, 0.20% lysozyme, 0.01% ascorbic acid. It had best effect on sensory quality of chilled meat.