魔芋多糖-乳酸链球菌素复合涂膜对冷鲜肉的保鲜效果

The efficacy of the kongac glucomannan and nisin coated film in preserving chilled meat

以新鲜猪肉为原料,以菌落总数、挥发性盐基氮、pH值和感官评分为评价指标,研究了魔芋多糖和乳酸链球菌素复合涂膜保鲜剂对冷鲜猪肉的保鲜效果。结果:魔芋多糖的浓度为0.8 g/100 mL,乳酸链球菌素的浓度为0.06 g/100 mL时,保鲜效果最好。此复合保鲜剂处理的冷鲜猪肉的菌落总数、挥发性盐基氮、pH值和感官评分的实验结果均优于对照组,可以使冷鲜猪肉的保质期延长至10 d左右。

Fresh pork was used as the raw material,with the total number of colonies,volatile base nitrogen,pH value and sensory evaluation as evaluation indexes,the fresh-keeping effect of konjac glucomannan and nisin on chilled pork was studied.The results showed that the fresh-keeping effect was best when the concentration of konjac glucomannan was 0.8 g/100 mL and the concentration of nisin was 0.06 g/100 mL.Chilled pork meat treated by such fresh-keeping agent was better than that of the control group on the experimental results of the total number of colonies,volatile basic nitrogen,pH value and sensory score,and the shelf life of chilled pork can be extended to about 10 d.