摘要
比较了用乳酸、酸化亚氯酸钠(ASC)、氯化十六烷基吡啶(CPC)及磷酸三钠(TSP)配制的保鲜液对冷却猪肉的保鲜效果。对猪肉进行浸泡处理后在5℃冷藏条件下存放7d,分别在第0、3、5、7d对经处理的样品及对照样品进行微生物指标、TVB-N等方面的测定,发现这几种保鲜液对猪肉都有一定的抑菌保鲜效果,其效果由好到坏依次为:乳酸≈CPC>TSP>ASC2>ASC1。
The preservation effects of lactic acid, acidified sodium chlorite （ASC）, cetylpyridinium chloride （CPC） and trisodium phosphate on cooled pork were studied in this paper, After immersion, the treated pork was kept in a refrigerator with at 5℃. The microorganism number, TVB-N, pH and sensory evaluation of the treated and control samples were measured on the days of 0,3,5,7. Results showed that these five disinfectants all had positive effects on the preservation, the order of which was：lactic acid≈CPC 〉TSP 〉 ASC2〉ASC1.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第5期155-157,共3页
Science and Technology of Food Industry
基金
江苏省自然科学基金(BK2005425)。
关键词
猪肉
保鲜
酸化亚氯酸钠
磷酸三钠
氯化十六烷基吡啶
pork
preservation
acidified sodium chlorite
trisodium phosphate
cetylpyridinium chloride
