中国食品学报2012，Vol.12Issue(6)：113-119,7.
多源复合天然保鲜剂对冷却猪肉的保鲜效果
Studies on the Preservation of Chilled Pork by Mixture Natural Preservatives Solution
摘要
Abstract
The micro-flora counts,physiochemical value and color of chilled pork soaked with mixture natural preservatives solution(2%), lactic acid solution(2%, positive CK) and sterile distilled water (negative CK), packed in vacuum package(VP)and stored at (4±1)℃ were studied, to seek security and effective natural preservatives, ensure the chilled pork's quality in shelf-life. The mixture natural preservative solution (2%) was compounded with 12.5 mL Syzygium aro-maticum extract (6%, quality fraction), 12.5 mL Ramulus Cinnamomi extract (6%), 5g chitosan, 1g bee-glue, 0.75 g nisin, 0.75 g lysozyme and 5 g tea polyphenol. The results indicated preservation effects of chilled pork by two kinds of preservative treatments were better than sterile distilled water treatment (negative CK) at the same storage, especially preservation effect of mixture natural preservative(2%) treatment was the best; At 3 weeks of storage, to mixture natural preservative(2%) treatment, the logarithmic value of total micro-flora count[lg(cfu/ml)]was 6.58, the values of pH 6.5, TRA 0.30, TVB-N 16mg/100g and TBARS 0.05mg/100g, the MMb content was 60%, the dripping loss was 0.06%, the color of the pork kept redness,and the flavor was better, achieved preservation demand.关键词
冷却猪肉/多源复合天然保鲜剂/真空包装/综合保鲜Key words
chilled pork/ mixture natural preservative solution/ vacuum package/ integrated preservation引用本文复制引用
郝教敏,马俪珍,王如福,杨华..多源复合天然保鲜剂对冷却猪肉的保鲜效果[J].中国食品学报,2012,12(6):113-119,7.基金项目
国家自然基金项目(No.31071568) （No.31071568）
