| 天然保鲜液对冷却猪肉的保鲜效果研究 |
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| 引用本文： | 李志春.天然保鲜液对冷却猪肉的保鲜效果研究[J].山西农业科学,2004,32(3):73-77. |
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| 作者姓名： | 李志春 |
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| 作者单位： | 太原市动物防疫监督所,山西,太原,030002 |
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| 摘 要： | 冷却猪肉经3种天然保鲜液处理后托盘包装,探讨在1±1℃贮存过程中的保鲜效果。结果表明,1#保鲜液对冷却猪肉的各种菌均有明显的抑制作用。2#,3#保鲜液处理后的冷却猪肉,在贮存过程中,细菌总数一直在105～106cfu/g范围内。3种保鲜液处理过的冷却猪肉,TVB-N值保持较低水平,差异不显著。3#保鲜液处理后的冷却猪肉,其红度a值比其他组高,但汁液流失率较高。
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| 关 键 词： | 天然保鲜液 冷却猪肉 保鲜效果 |
| 文章编号： | 1002-2481(2004)03-0073-05 |
| 修稿时间： | 2004年4月13日 |
Effect of Natural Fresh-keeping Liquid to Cooled Pork |
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| LI Zhi-chun.Effect of Natural Fresh-keeping Liquid to Cooled Pork[J].Journal of Shanxi Agricultural Sciences,2004,32(3):73-77. |
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| Authors: | LI Zhi-chun |
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| Abstract: | Fresh-keeping effect was studied for the trap packed cooled pork treated with the natural fresh-keeping liquid for 3 days in 1±1℃ storage.The results are the following:1~# liquid showed obvious effect to all bacteria, 2~# and 3~# liquids could have the bacteria population kept in a range 10~5～10~6 cfu/g.And with these three kinds of liquids, TVB-N value could be controlled in a relatively low level with no significant difference between them three.The cooled pork treated with 3~# liquid showed a higher red α,but a rather bigger loss of meat-liquid. |
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| Keywords: | Natural fresh-keeping liquid Cooled pork Fresh-keeping effect |
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