摘要
研究天然复合保鲜剂对冷鲜肉理化性质的影响。方法:通过对不同浓度配比的天然复合保鲜剂进行正交试验,比较不同比例3种天然保鲜剂组成的复合保鲜剂对冷鲜肉理化性质中硫代巴比妥酸反应物(TBA)、过氧化值(POV)、酸价的影响。结果显示:3种保鲜剂组成的天然复合保鲜剂对冷鲜肉的保鲜作用胜过单一保鲜剂,当3种天然保鲜剂浓度配比为1.50%壳聚糖、0.20%溶菌酶、0.02%异抗坏血酸钠时,对冷鲜肉感官质量的保持作用最佳。
The effects of the natural compound preservative on the physical and chemical properties of chilled meat were studied. Methods： Through the orthogonal experiment of different ratio of natural compound preservatives, the effects of compound preservative consisting of different proportion of three kinds of natural preservatives on thiobarbituric acid （TBA） reactants, peroxide value （POV） and acid value of the physical and chemical properties of chilled meat were compared. The results showed that nat- ural compound preservatives consisting of three kinds of preservatives could preserve chilled meat better than single preservative. When the ratio of three kinds of natural preservatives were 1.50% chitosan, 0. 20% lysozyme, and 0. 020% sodium erythorbate respectively, it would keep sensory quality of chilled meat best.
出处
《肉类工业》
2016年第1期15-18,共4页
Meat Industry
关键词
冷鲜肉
天然复合保鲜剂
正交试验
理化性质
chilled meat
natural compound preservatives
orthogonal experiment
physical and chemical properties
