| 肉在低温下贮藏的对比实验研究 |
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| 引用本文： | 常大伟,谢晶,徐世琼,陈邓曼.肉在低温下贮藏的对比实验研究[J].农产品加工．学刊,2005(1):7-8,12. |
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| 作者姓名： | 常大伟 谢晶 徐世琼 陈邓曼 |
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| 作者单位： | 上海水产大学食品学院,上海,200090 |
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| 摘 要： | 利用三星的控温冰箱对肉在0℃和7℃低温环境下进行贮藏对比实验。分析了肉品在贮藏过程中的pH值、挥发性盐基氮及微生物指标(细菌总数),并对肉的感官做了定性描述。实验结果表明,猪肉在7℃贮藏时,第6天肉已腐败;而在0℃的肉第8天时,还基本处于一级鲜度,不丧失商品价值。
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| 关 键 词： | 猪肉 低温贮藏 控温 冰箱 |
| 文章编号： | 1671-9646（2005）01-0007-02 |
| 收稿时间： | 2005-04-12 |
| 修稿时间： | 2005年4月12日 |
Experimental Research on Meat under Different Low Temperature |
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| Chang Dawei,Xie Jing,Xu Shiqiong,Chen Dengman.Experimental Research on Meat under Different Low Temperature[J].Nongchanpin Jlagong.Xuekan,2005(1):7-8,12. |
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| Authors: | Chang Dawei Xie Jing Xu Shiqiong Chen Dengman |
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| Abstract: | Pork preserved under the environment of 0℃ and 7℃ in controlling temperature refrigerator was studied in this paper. The pH, TVBN, microbial index and sensory evaluation in preservation were investigated. The results showed that the pork at 7 ℃began corruption on 6th day. However the pork stored at 0℃ was still in good condition on 8th day. It means pork at 0℃ may be preserved for more than 8 days before losing its value of commodity. |
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| Keywords: | pork low temperature storage controlling temperature refrigerator |
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