摘要
通过对不同保鲜剂以及不同浓度保鲜剂对猪血豆腐的涂膜保鲜效果进行研究。经实验结果表明,3g/L的壳聚糖涂膜液保鲜效果最佳;20g/L的海藻酸钠涂膜液保鲜效果最佳;30g/L的壳寡糖涂膜液保鲜效果最佳。同时,壳聚糖的保鲜效果相较于海藻酸钠和壳寡糖较好。
The preservation effects of different preservatives and preservatives of different concentrations on pig blood tofu were studied. The results showed that the preservation effect of 3g / L chitosan,20 g / L sodium alginate and 30 g / L chitosan oligosaccharide were best. Meanwhile the preservation effect of chitosan was better than that of sodium alginate and chitosan oligosaccharide.
出处
《肉类工业》
2015年第12期15-17,22,共4页
Meat Industry
基金
重庆市教委科学技术研究项目(KJ1403304)
关键词
猪血豆腐
壳聚糖
海藻酸钠
壳寡糖
涂膜保鲜
pig blood tofu
chitosan
sodium alginate
chitosan oligosaccharide
coating preservation
