摘要
对复配保鲜液处理PSE肉的保鲜效果进行研究。通过L9(34)正交试验,使PSE肉经Vc、丙酸钙、乳酸、硫代硫酸钠4种保鲜液复配处理,并在(4±1)℃条件下贮藏15 d;对第1、3、7、11、15天处理肉样及对照肉样进行TVB-N值、菌落总数、p H值、L*值、TBA值进行测定与分析。结果表明:各水平组合与对照组相比均有一定的保鲜作用,最优保鲜液组合为1%Vc、5%丙酸钙、6%乳酸、3%硫代硫酸钠,此条件能有效地控制TVB-N值增加,减缓p H值上升,有效地抑制了微生物的生长。可见此种复配保鲜液具有一定的保鲜效果,能明显延长PSE肉的贮藏期。
This effect of preservation of the PSE pork with fresh compound fresh liquid treatment was studied in this test. Through L9（34） orthogonal test, the PSE pork was treated with fresh liquid compound, induding Vc, caleiwm propionate, lactic acid and sodium thiosulfate at（4±1） ℃ storage 15 d, The TVB-N, total number of colonies, p H, L＊, and TBA of the treated and control samples were measured on the days of 1, 3, 7, 11, 15. The results showed that： compared with the control group, the level of combination had a certain role in preservation. Preservation solution for the optimal combination was 5% calcium propionate, 6% lactic acid, 3% sodium thiosulfate, 1% Vc, which could effectively control TVB-N increase and delayed p H increase and microbial growth. Evidently the complex preservation had a certain freshness effectivity, which could signifi cantly prolong the storage period of PSE.
出处
《食品科技》
CAS
北大核心
2015年第5期154-159,共6页
Food Science and Technology
基金
库尔勒市生猪标准化养殖关键技术研究与示范项目
