摘要
对鲜猪肉分别用天然保鲜剂处理加PE塑料袋包装、PE/PA塑料袋真空包装和保鲜剂处理加PE/PA塑料袋真空包装 ,与PE塑料袋包装对照 ,研究其在 0～ 4℃冷却保存条件下不同处理方式的保鲜效果。每隔 2d对猪肉进行感官评定、测定其TVB -N值、菌落总数 ,并进行球蛋白沉淀试验 ,以判定猪肉新鲜度的变化。结果表明 :保鲜剂处理和PE/PA塑料袋真空包装均明显延长冷却鲜猪肉的保存期 。
Fresh pork meat stored at 0～4?℃ were treated with following several ways: PE packaging; PE packaging with preservatives; PE/PA vacuum-packaging; PE/PA vacuum-packaging with preservatives. During refrigeration storage, every three days, sensory evaluation was performed, TVB-N values and total bacterial accounts were determined, and protein sediments was tested. The results show that the preservatives and the PE/PA vacuum-packaging both prolong the storage time of the chilled fresh pork, and that the PE/PA vacuum-packaging with preservatives do better than the others.
出处
《四川农业大学学报》
CSCD
2004年第1期62-65,共4页
Journal of Sichuan Agricultural University
基金
四川省“十五”科技攻关课题“肉类精深加工关键技术研究与产业化开发”。
关键词
猪肉
冷却保存
保鲜剂
PE包装
PE/PA真空包装
pork meat
refrigeration storage
natural preservatives
PE-package
PE/PA vacuum-package
