摘要
为探讨不同保鲜剂对藏羊肉的保鲜效果,采用托盘包装对壳聚糖、溶菌酶和乳酸链球菌素的保鲜效果进行了比较研究。结果表明:保鲜剂对藏羊肉的贮藏期有明显的延长作用,不同保鲜剂及浓度保鲜效果差异较大。溶菌酶(0.15%)保鲜效果优于Nisin(0.25%)和壳聚糖(2%),新鲜肉贮藏时间为15d。经保鲜剂处理的藏羊肉的保鲜期提高明显,因此将对天然保鲜剂系统研究应用提供参考。
In order to compare the tibetan mutton preservative effect, Chitosan, lysozyme and Nisin were respectively adopted in the treatment of tibetan mutton preservation with pallet package. The results demonstrated that antistaling agent can prolong the storage time of ti-betan mutton,and the preservation ability was evident difference by different antistaling agent and concentration. Lysozyme （0. 15% ） has a better effect than Nisin （0. 25% ） and chitosan （2% ） in retaining fresh mutton and last 15 d by treatment with Lysozyme （0. 15% ）. Anti-staling agent can prolong the freshening time of tibetan mutton, which may provide a reference to system research of natural antistaling agent.
出处
《青海畜牧兽医杂志》
2016年第4期19-21,共3页
Chinese Qinghai Journal of Animal and Veterinary Sciences
关键词
藏羊肉
托盘包装
保鲜剂
品质
Tibetan mutton
Pallet package
Antistaling agent
Quality evaluation
