两种保鲜液处理冷却猪肉后的微生物、理化以及生物胺含量的变化

在以往实验的基础上,将优选的两种天然生物保鲜液用于冷却猪肉的保鲜处理,进一步验证保鲜液对延长冷却猪肉的保鲜效果。结果显示,经过1#保鲜液处理的冷却猪肉,在冷藏过程中其微生物和理化指标变化非常缓慢;2#保鲜液和1#保鲜液相比效果较差,但与对照组相比效果达显著水平(α<0.05)。处理组和对照组在贮存第21d时的生物胺积累量均较低,除了亚精胺含量最高在17.75～21.33mg/kg范围外,其他生物胺含量均在0～4.36mg/kg范围内,大大低于对人体毒害剂量30mg/kg的限值。

In this paper,the preservative effect of two preservative solution on vacuum-packag ed chilled pork during storag e at 3±1℃were studied.The results followed:all of the measured valued of the chilled pork treated with1#preservative solution have chang ed slowly during21days storag e.The preservative effect of 2#preservative solution are inferior to that of 1#preservative solution,but it is better than that of control g roup.Our experiment indicated that the biog enic amines quantities of three treated g roups were not accumulated so hig h except that spermidine quantities were between17.75mg /kg and21.33mg /kg ,others biog enic amines (tyramine,putrescine,cadaverine,histamine,spermine and tryptophan-amine)were between0and4.36mg /kg ,for lower than the30mg /kg ,which is toxicic to human body.