摘要
研究的目的是分析4种不同浓度保鲜剂(乳酸钠、山梨酸钾、柠檬酸、双乙酸钠)单独保鲜效果、然后找出最佳复合配方,并进行验证。通过将鸭肉浸泡保鲜液中3s来研究其保鲜作用,测定不同浓度单独保鲜剂及复合保鲜剂处理后鸭肉微生物指标,复合保鲜剂可以有效延长鸭肉在4±1℃条件下的贮藏时间,鸭肉保藏的最佳工艺参数为2.5%乳酸钠+0.6%柠檬酸+0.25%山梨酸钾+0.8%双乙酸钠。
The purpose of this study was to analyze preservation effect of four kinds of preservatives along（ sodium lactate,potassium sorbate,citric acid,sodium acetate） of different concentration. Then the best compound formula was found out and verified. The preservation effect was studied through immersing duck meat in preservative for 3s. Microbial indicators of duck treated by preservative alone and the compound preservatives of different concentrations were determined. The compound preservatives could effectively extend the duck storage time under the condition of 4 ± 1℃. The optimum technology parameters of duck meat preservation were 2. 5% sodium lactate ＋ 0. 6% citric acid ＋ 0. 25% potassium sorbate ＋ 0. 8%sodium diacetate.
出处
《肉类工业》
2015年第12期30-34,共5页
Meat Industry
基金
皖江禽产业研究院公共服务平台
安徽省鸭肉制品工程技术研究中心
关键词
防腐剂
鸭肉
微生物
preservative
duck
meat
microorganism
