摘要
采用乳球菌肽 (Nisin)、GNa液、有机酸等复合保鲜剂 ,对分割鲜猪肉进行保鲜处理 ,在 0～ 4℃冷藏条件下结合真空包装 ,研究其保鲜效果 .结果表明 :多种保鲜剂的配合使用能明显增长分割鲜猪肉的保鲜时间 ,用Nisin 0 .0 5 % +乙酸0 .2 % +乳酸 0 .1% +抗坏血酸 3.0 %复合剂处理样品并结合真空包装为最佳保鲜方案 .
The fresh-maintaining effecf was studied when vacuum-packed pork was stored at 0～4 ℃ with composite fresh-maintaining reagent being Nisin,Glucose-NaCl solution and organic acid.The result showed that composite reagent will keep cut and packed pork fresh in a longer period;the composite reagent of 0.05% Nisin+0.2% acetic acid+0.1% lactic acid+3.0% ascorbic acid together with vacuum pack showed the optimum performance.
出处
《吉首大学学报（自然科学版）》
CAS
2002年第3期59-61,共3页
Journal of Jishou University(Natural Sciences Edition)
基金
湖南省科技厅农业重大科研项目 (99NXY10 0 1- 0 5 )
关键词
鲜猪肉
分割小包装
冷却肉
保鲜
fresh pork
cut and packed
cool pork
fresh maintaining
