摘要
针对当前低温肉制品的保鲜难题,本试验利用丹尼斯克复合天然保鲜剂葆先丹PM21,在肉制品工厂烟熏烤肠中试中同现有的肉制品保鲜方案进行应用比较。恒温保藏研究证实,葆先丹PM21肉制品保鲜剂性能显著优于同类产品,在30天内能有效抑制低温烤肠微生物数量在国家标准范围之内,同时样品感官质量保持良好,具有良好的防腐性能价格比。
To meet the demand for extending the shelf-life of pasteurized meat products, a trial was conducted to verify the efficacy of Preserdan PM21 in pasteurized sausage.The result of incubation study shows that 1700ppm PM21 works best in preventing the bacterial growth, extending shelf-life up to 30 days and maintaining good organoleptic quality of products at incubation temperature of 30℃.
出处
《肉类研究》
2006年第8期42-44,共3页
Meat Research
关键词
低温肉制品
复合天然保鲜剂
货架期
pasteurized meat products
natural antimicrobial compound
shelf-life
