| 不同多糖对冷却牛肉涂膜保鲜效果研究 |
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| 引用本文： | 王瑞,孔保华,夏秀芳,刘骞.不同多糖对冷却牛肉涂膜保鲜效果研究[J].东北农业大学学报,2011,42(8):13-18. |
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| 作者姓名： | 王瑞 孔保华 夏秀芳 刘骞 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030 |
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| 基金项目： | 东北农业大学博士生科研启动基金 |
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| 摘 要： | 以冷却牛肉为试验对象,以2%的海藻酸钠、壳聚糖或羧甲基纤维素钠三种多糖为膜材对其进行涂膜保鲜.通过对比和分析保鲜过程中茵落总数、TVB-N值、pH和红度等指标的变化,研究这三种多糖型可食用膜对新鲜牛肉的保鲜效果.结果表明,用海藻酸钠膜处理的牛肉贮藏16d时,肉的pH为6.2,TVB-N值和茵落总数显著低于壳聚糖或羧甲基...
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| 关 键 词： | 冷却牛肉 可食性膜 涂膜保鲜 |
Preservation effect of chilled beef by coating with different polysaccharides |
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| WANG Rui,KONG Baohua,XIA Xiufang,LIU Qian.Preservation effect of chilled beef by coating with different polysaccharides[J].Journal of Northeast Agricultural University,2011,42(8):13-18. |
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| Authors: | WANG Rui KONG Baohua XIA Xiufang LIU Qian |
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| Abstract: | 2% sodium alginate,chitosan solution or sodium carboxymethyl cellulose was used as film-forming materials to coat chilled beef.Total bacterium counts,TVB-N value,pH value and a* value were determined and used as the beef fresh keeping indicators.The results showed that at the end of the storage on the 16 d,beef coated with sodium alginate had better effects than chitosan solution or sodium carboxymethyl cellulose,and its pH was 6.2;TVB-N and the total bacterium counts were significant lower than chitosan solution or sodium carboxymethyl treatment,and still accorded with the requirements of national standards about fresh meat quality requirment.Totally,the sodium alginate film was the more suitable polysaccharide film on chilled beef coating preservation. |
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| Keywords: | chilled beef edible film coating preservation |
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