四种保鲜剂对羊肉保鲜效果的影响

以新鲜羊肉为原料,山梨酸钾、异Vc-Na、Nisin、茶多酚为保鲜剂,研究了4种保鲜剂对新鲜羊肉经PA/PE袋真空包装后在4℃贮藏条件下色泽、菌落总数、pH、TVB-N值等指标变化规律的影响,结果表明:羊肉贮藏前经保鲜剂处理能够较明显的抑制TVB-N 值、菌落总数和pH值的上升速度,保持较高的a值,达到保鲜的目的,使用保鲜剂在延长羊肉货架期方面有明显的作用;且随着处理浓度的提高,保鲜效果增强.四种保鲜剂的保鲜效果依次为山梨酸钾>茶多酚>异Vc-Na >Nisin.

Influence of different Preservative on Effect of Mutton Refreshing

The main purpose of the study was to investigate the influence of 4 kinds of preservatives,including potassium sorbate,sodiume rythorbate,nisin and tea polyphenol,on the index changing law of colour,colony count,pH and TVB-N of the fresh mutlon which was storaged at 4℃ after being packed with PA/PE pockets by vacuum packing.The results indicated that the fresh keeping techniques of mutton before being storaged may significantly inhibit the increasing speed of colour,colony count,pH,TVB-N value and may maintain the a Value being higher,and attain the objective of refreshing.The fresh keeping result may be enhanced with the increasing of treatment concentration.The preservative effects of the four preservatives are arranged as follows:potassium sorbate > tea polyphenol > sodium erythorbate>Nisin.