| 酸性电解水结合冰温对冷却肉保鲜的影响 |
| |
| 引用本文： | 李建雄,谢晶,潘迎捷,刘丽媛,杨胜平. 酸性电解水结合冰温对冷却肉保鲜的影响[J]. 山西农业科学, 2011, 39(7): 715-719. DOI: 10.3969/j.issn.1002-2481.2011.07.25 |
| |
| 作者姓名： | 李建雄 谢晶 潘迎捷 刘丽媛 杨胜平 |
| |
| 作者单位： | 上海海洋大学食品学院,上海,201306 |
| |
| 基金项目： | 2010年度上海市政府间国际科技合作计划项目(10390710500); 上海市教育委员会重点学科建设项目(J50704) |
| |
| 摘 要： | 在冰温保鲜基础上,比较不同电解时间的酸性电解水对冷却肉保鲜的影响。通过测定pH值、菌落总数、挥发性盐基氮、汁液流失率和色差a*值,同时进行感官评定得出:电解水会影响冷却肉pH变化,电解时间为5,10,15 min的电解水均能有效杀灭微生物,且三者杀菌效果并无显著差异,能有效维持挥发性盐基氮含量在较低水平,电解5,10 min的电解水处理样品在15 d后比用电解15 min的水处理样品有更大的汁液流失率,电解水对冷却肉的色泽不会产生不良影响,且不会影响整体感官品质。
|
| 关 键 词： | 酸性电解水 电解时间 冰温 冷却肉 保鲜 |
Effect of Acid Electrolyzed Oxidizing Water Combined with Controlled Freezing-point Storage on Chilled Meat |
| |
| LI Jian-xiong,XIE Jing,PAN Ying-jie,LIU Li-yuan,YANG Sheng-ping. Effect of Acid Electrolyzed Oxidizing Water Combined with Controlled Freezing-point Storage on Chilled Meat[J]. Journal of Shanxi Agricultural Sciences, 2011, 39(7): 715-719. DOI: 10.3969/j.issn.1002-2481.2011.07.25 |
| |
| Authors: | LI Jian-xiong XIE Jing PAN Ying-jie LIU Li-yuan YANG Sheng-ping |
| |
| Affiliation: | LI Jian-xiong,XIE Jing,PAN Ying-jie,LIU Li-yuan,YANG Sheng-ping(College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,China) |
| |
| Abstract: | The effect of acid electrolyzed oxidizing waters(EOA) under different electrolyzed time combined with controlled freezing-point storage on chilled meat was studied.By determining physicochemical parameters such as,pH,total plate count,total volatile base nitrogen(TVB-N),drip loss,a* value and sensory evaluation,the qualities of chilled meat under different treatments were compared.The results showed that pH was influenced by EOA,EOA 5 min,EOA 10 min and EOA 15 min all sterilized effectively and there was no... |
| |
| Keywords: | acid electrolyzed oxidizing water electrolyzed time controlled freezing-point storage chilled meat preservation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
