两种复合保鲜膜对冷却牛肉保质的比较研究

Comparative study of the fresh-keeping effect of the two kinds of complex fresh-keeping films on chilled meat

利用胶原蛋白、壳聚糖等配制成复合保鲜液对冷却牛肉涂膜保鲜进行比较。结果表明:壳聚糖膜优于胶原蛋白膜,二者均具有明显抑制微生物生长、延长冷却肉保鲜期的作用。同时发现,复合磷酸盐与异抗坏血酸钠、烟酰胺对鲜肉有明显护色作用,涂膜显著降低汁液流失量。

Comparison was made between 2 kinds of complex fresh-keeping fluids prepared for coating preservation of the chilled meat by using collagen albumen chitosan respectively. The result revealed that the chitosan coating is superior to the collagen albumen coating: both of them can be used for keeping microbe growth down and prolonging the freshness of the chilled meat. At the same time we discovered that composite phosphate, hetero-ascorbic acid nicotinamied along with cigarette amide possess an evident sheltering effect on the flesh colour and the coatings remarkably cut down the amount of juice being washed away.