复合保鲜液对冷却猪肉保鲜作用的研究

Studies on Multiple Preservative Solution Used in the Preservation of Cooled Pork

本文对应用不同保鲜液浸渍处理鲜猪肉经聚乙烯袋包装后在冷藏(0～4℃)条件下的保鲜效果进行了研究,结果表明不同保鲜液处理可不同程度降低肉表面的初始菌数;保鲜液A1和A2(1.0%醋酸、2.5%乳酸钠、0.1%茶多酚、0.1%异VC-Na、2.0%NaCl)、B(0.8%醋酸、0.1%茶多酚、0.1%异VC-Na)有明显抑菌作用,保鲜液C(2%乳酸钠、0.1%茶多酚、0.1%异VC-Na)在保存的前10天有抑菌作用,并且均可延缓TVB-N值的升高,有效延长冷却猪肉的保质期,A1、A2、B、C处理的冷却猪肉可保存22、24、26和17d。保鲜液D(0.1%茶多酚、0.1%异VC-Na、1.5%NaCl)、E(清水)和对照处理的冷却猪肉只能保存3d。

In this paper, the effect of preservation that fresh pork was dealed with different preservative solutions, packed bypolyethylene pockets and then stored at 0～4℃ was studied. The results showed: The primeval germ accounts of meatsuperficial was differently reduced by using different preservative solutions. The preservative solution A1 and A2 (included in1.0% acetic acid, 2.5% sodium lactate, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C, 2.0% sodium chloride) and B (includedin 0.8% acetic acid, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C) could control growing of bacteria remarkably . Thepreservative solution C (included in 2% sodium lactate, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C) could control growingof bacteria at beginning ten days of storing. And they could delay rising of the value TVB-N, and could lengthen remaining qualityterm of cooled pork . Cooled pork by using A1, A2, B, C could preserve 22, 24, 26 and 17d. Cooled pork by using the preservativesolution D (included in 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C,1.5% sodium chloride) and E (water) and the contrastcould only preserve 3d.