生姜在肉类保鲜中的应用

Study of ginger's application in meat antistaling

本试验主要以新鲜猪肉为保鲜对象,用一些常用的化学药物,配以一定量的生姜汁,采用涂膜保鲜法和喷雾保鲜法,将经保鲜液处理的猪肉,放在20～35℃的温度下进行对比试验,结果以山梨酸钾、苯甲酸钠、抗坏血酸、甘油,磷酸盐及生姜汁配成的保鲜液处理的猪肉,在25～32℃的温度下,经24～36小时,猪肉的颜色和气味保持不变,保鲜效果良好。

In this paper, the fresh meat was taken to be the object of antistaling. Some chemicals were used, adding certain amounts of ginger juice. The methods of film and spray were adopted. The meat that were treated by antistaling solution, made up of potassium sorbate, sodium benzoate, ascorbicacid, glycerine, phosphate and ginger juice, were kept under 20—35℃ to do the contrast experiment. After stored under 25—32℃ about 24—36hr, the colour and taste remained, the antistaling effect was good.