| 天然保鲜剂延长红肠制品货架期的研究 |
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| 引用本文： | 姚笛,夏秀芳,王颖.天然保鲜剂延长红肠制品货架期的研究[J].黑龙江八一农垦大学学报,2010,22(6):55-58,61. |
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| 作者姓名： | 姚笛 夏秀芳 王颖 |
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| 作者单位： | [1]黑龙江八一农垦大学食品学院,大庆163319 [2]东北农业大学食品学院,大庆163319 |
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| 摘 要： | 将低温红肠制品用三种天然保鲜剂处理后分别在冷藏(0～4℃)和室温条件下贮藏,测定不同贮藏期低温红肠的感官评价、细菌总数、脂肪氧化值(TBARS)、H2S等指标,结果表明:低温红肠制品用Ⅰ组(2%壳聚糖+1%冰乙酸)、Ⅱ组(2%Na-AL+3%Gly+2%CaCl+2.0%香辛料提液)、Ⅲ组(1%Chitosan+1%冰乙酸+1%淀粉)保鲜剂处理后,货架期均优于对照组,且差异显著(P0.05)。
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| 关 键 词： | 低温红肠制品 天然保鲜剂 货架期 |
Study on Natural Preservatives Extending Shelf-life of the Red Sausage Products |
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| Yao Di,Xia Xiufang,Wang Ying.Study on Natural Preservatives Extending Shelf-life of the Red Sausage Products[J].Journal of Heilongjiang August First Land Reclamation University,2010,22(6):55-58,61. |
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| Authors: | Yao Di Xia Xiufang Wang Ying |
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| Institution: | 1.College of Foodstuff,Heilongjiang Bayi Agricultural University,Daqing 163319; 2.College of Foodstuff,Northeast Agricultural University) |
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| Abstract: | The low-temperature red sausage products were treated with three natural preservatives and storaged at refrigeration（0～4 ℃） and under room temperature.The sensory evaluation,colony count,TBARS content and H2S were measured during the storage stages.The results indicated that all the formulas shelf-life were much longer than control group and its difference is significant（P0.05） after treating the low-temperatrure red sausage with presertives formulⅠ（2% Chitosan ＋1% acetic acid）,formulⅡ（2% Na-AL＋3% Gly＋2% CaCl2＋2.0% spice extracts）,formul Ⅲ（1% Chitosan ＋1% acetic acid ＋1% Starch）. |
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| Keywords: | low-temperature red sausage products natural preservatives shelf-life |
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