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| 乳酸菌发酵液在冷却羊肉保鲜中的作用研究 | |
| 引用本文： | 姚丽娅,诸永志,徐为民,王道营,汪志君,曹建民.乳酸菌发酵液在冷却羊肉保鲜中的作用研究[J].江西农业学报,2008,20(7):91-94. |
| 作者姓名： | 姚丽娅 诸永志 徐为民 王道营 汪志君 曹建民 |
| 作者单位： | 1. 江苏省农业科学院,农产品加工研究所,江苏,南京,210014;扬州大学,食品与工程学院,江苏,扬州,225009 2. 江苏省农业科学院,农产品加工研究所,江苏,南京,210014 3. 扬州大学,食品与工程学院,江苏,扬州,225009 |
| 基金项目： | 江苏省科技攻关计划 , 江苏省农业科学院资助项目 |
| 摘 要： | 利用乳酸菌发酵液处理真空包装的冷却羊肉,并同其它处理方式对照,通过测定其冷藏过程中的微生物指标、理化指标和感官品质评价乳酸菌发酵液对冷却羊肉的保鲜效果。结果显示：真空包装的冷却羊肉经不同保鲜液处理后,保鲜效果存在一定的差异;其中以10^7CFU/mL浓度的乳酸菌处理组的保鲜效果最好,pH值始终维持在一个较低的水平,TVB-N值在贮存末期低于9 mg/100 g,感官品质良好,红度值高,但汁液流失率较高,乳酸菌发酵液处理后,对粪大肠球菌抑制作用较强,细菌总数对数值维持在5.9-6.1之间;产细菌素菌株S1-1与不产细菌素菌株TD3-1差异不显著。 |
| 关 键 词： | 冷却羊肉 乳酸菌发酵液 理化指标 保鲜 |
Studies on Preservative Activity of LAB Fermented Solution to Chilled Mutton |
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| YAO Li-ya,ZHU Yong-zhi,XU Wei-min,WANG Dao-ying,WANG Zhi-jun,CAO Jian-min.Studies on Preservative Activity of LAB Fermented Solution to Chilled Mutton[J].Acta Agriculturae Jiangxi,2008,20(7):91-94. | |
| Authors: | YAO Li-ya ZHU Yong-zhi XU Wei-min WANG Dao-ying WANG Zhi-jun CAO Jian-min |
| Institution: | YAO Li - ya, ZHU Yong - zhi , XU Wei - min ,WANG Dao - ying , WANG Zhi -jun, CAO Jian - min ( 1. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. Institute of Food and Technology, Yangzhou University, Yangzhou 225009 ,China) |
| Abstract: | The vaccum packaged chilled mutton was treated with LAB fermented solutions.At the same time,the microflora counts,psychochemical value and sensory quality were determined in order to study the effect of the LAB fermented solution on chilled mutton.The results showed that,after treating with different preservation solutions,the 107 CFU/mL LAB solutions showed the best protective effects,the pH-value kept at a low level all the while,the TVB-N value was less than 9 mg/100 g at the end of the storage,the sensory quality was good,and the a* value was higher than that of other panels.Otherwise,the trip loss of the LAB treated panel was higher than that of others.After treating with LAB,the counts of Fecal coliform was evidently reduced,the microflora counts kept at 5.9~6.1 CFU/mL.Comparing the two LAB(S1-1 could produce bacterioncin,while TD3-1 didn't produce bacterioncin),there was no evident difference between them in the effect of prolonging the sorage life of chilled mutton. |
| Keywords: | Chilled mutton Lactobacillus fermentation Physiochemical value Preservation |
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