| 羧甲基壳聚糖对冷却猪肉保鲜效果的初步研究 |
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| 引用本文： | 韩锐,叶盛权,时威,吉宏武,高加龙,卢虹玉.羧甲基壳聚糖对冷却猪肉保鲜效果的初步研究[J].广东农业科学,2011,38(21). |
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| 作者姓名： | 韩锐 叶盛权 时威 吉宏武 高加龙 卢虹玉 |
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| 作者单位： | 1. 广东海洋大学食品科技学院,广东湛江,524088
2. 广东省高等学校水产品深加工重点实验室,广东湛江,524088 |
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| 基金项目： | 广东省教育部产学研结合项目(2008B090500002); 广东海洋大学引进人才科研启动基金(1010295) |
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| 摘 要： | 研究不同浓度的羧甲基壳聚糖保鲜液对冷却肉的防腐保鲜效果,对冷却肉的微生物指标、感官品质和理化指标进行检测。结果表明,浓度为2.0%的羧甲基壳聚糖保鲜液可使冷却猪肉的保质期达12 d以上,羧甲基壳聚糖保鲜液对冷却肉中潜在致病菌———单核增生李斯特菌有较好的抑制效果。羧甲基壳聚糖作为冷却猪肉的天然防腐剂具有广阔的应用前景。
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| 关 键 词： | 羧甲基壳聚糖 冷却猪肉 防腐 |
Preliminary research on effect of carboxymethyl chitosan on fresh-keeping of chilled meat |
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| HAN Rui,YE Sheng-quan,SHI Wei,JI Hong-wu,GAO Jia-long,LU Hong-yu.Preliminary research on effect of carboxymethyl chitosan on fresh-keeping of chilled meat[J].Guangdong Agricultural Sciences,2011,38(21). |
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| Authors: | HAN Rui YE Sheng-quan SHI Wei JI Hong-wu GAO Jia-long LU Hong-yu |
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| Institution: | HAN Rui1,YE Sheng-quan1,SHI Wei1,JI Hong-wu2,GAO Jia-long1,LU Hong-yu1(1.College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China,2.Key Laboratory of Aquatic Product Advanced Processing of Guangdong Higher Education Institutes,China) |
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| Abstract: | The preservation effect of carboxymethyl chitosan for various concentrations on chilled meat was studied in this paper.By determining microbilogical sensory and physical-chemiscal properties of chilled meat.The results showed that 2.0% carboxymethyl chitosan applied to chilled meat could extend the shelf life of chilled meat more than 12 d,and could effectively inhibit the growth of Listeria monocytogenes.So it has broad prospects as biological preservative for chilled meat. |
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| Keywords: | carboxymethyl chitosan chilled meat preservation |
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