摘要
本文筛选了茶多酚、乳酸菌肽、胶原蛋白、壳聚糖等组成的复合天然保鲜膜,结合真空包装技术对冷却牛肉的保鲜效果进行研究。并测定菌落总数、大肠菌群、水分活度、汁液渗出率、pH、嫩度、H2S、TVB-N等指标。主要以TVB-N来判定冷却肉最终新鲜度。结果表明:对照组的保质期仅为6d,试验三、五组均可使冷却肉的保质期达到18d以上,试验五组对冷却肉的保鲜效果明显优于其它组,可使保质期达到21d以上。
This article selected tea polyphenols , Nisin, collagen proteinum, chitosan and so on to make a composite naturalfresh-keeping film, together with the vacuum packageing technique to carry out a research on presereing freshness of chilled beef.The indexes of the chilled beef,such as colony count, MPN, Aw,permeation rate,pH, meat tenderness, H2S and TVB-N wereassayed. Mainly, by means of TVB-N the final fresh degree was judged and fixed. The results showed: in group 3 and group 5of the experiment, the validity of the cooled beef was over 18d,in Comparison with 6d for control.Meanwhile, the validity of thecooled beef in group 5, was 21d, much longer than any other groups evidently.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第2期174-179,共6页
Food Science
基金
贵州省科技厅"十.五"攻关项目(黔科合农社字2001-1143)
