| 复合生物保鲜剂对冷却羊肉保鲜效果的研究 |
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| 引用本文： | 王俊钢,卢士玲,李开雄,刘秋云.复合生物保鲜剂对冷却羊肉保鲜效果的研究[J].江西农业学报,2009,21(11):96-98. |
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| 作者姓名： | 王俊钢 卢士玲 李开雄 刘秋云 |
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| 作者单位： | 石河子大学,食品学院,新疆,石河子,832003 |
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| 基金项目： | 新疆生产建设兵团科技成果转化项目"冷却羊肉天然保鲜剂的研究与开发" |
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| 摘 要： | 采用N isin、茶多酚、壳聚糖、生姜提取液结合真空包装综合研究冷却羊肉保鲜的效果。A组:0.12%N isin+0.18%茶多酚+74.6%生姜提取液+1.20%壳聚糖混合液均匀喷洒在肉样表面,真空包装;B组(对照组):无菌蒸馏水处理后,真空包装。在0~4℃贮藏,并从感官评分、微生物指标、理化指标三方面研究保鲜效果。结果表明:经过复合保鲜液处理过的冷却羊肉保鲜期可达21 d。
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| 关 键 词： | 冷却羊肉 生物保鲜剂 保鲜 |
Study on Preservation Effect of Composite Natural Preservatives to Chilled Mutton |
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| WANG Jun-gang,LU Shi-ling,LI Kai-xiong,LIU Qiu-yun.Study on Preservation Effect of Composite Natural Preservatives to Chilled Mutton[J].Acta Agriculturae Jiangxi,2009,21(11):96-98. |
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| Authors: | WANG Jun-gang LU Shi-ling LI Kai-xiong LIU Qiu-yun |
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| Institution: | WANG Jun-gang,LU Shi-ling,LI Kai-xiong*,LIU Qiu-yun(Food College of Shihezi University,Shihezi 832003,China) |
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| Abstract: | Nisin,tea polyphenol,chitosan and ginger extract were used to preserve chilled mutton under vacuum-packed and 0～4 ℃conditions,their preservation effects were evaluated through sensory score,microorganism indexes and physical chemical indicators.The results showed that spraying 0.12% Nisin + 0.18% tea polyphenol + 74.6% ginger extract + 1.2% chitosan on the surface of chilled mutton could keep the chilled mutton fresh for 21 days. |
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| Keywords: | Chilled mutton Natural preservatives Preservation |
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