| ε-聚赖氨酸对冷却猪肉保鲜效果的研究 |
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| 引用本文： | 刘骁,谢晶,林永艳.ε-聚赖氨酸对冷却猪肉保鲜效果的研究[J].湖北农业科学,2012(1):146-149. |
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| 作者姓名： | 刘骁 谢晶 林永艳 |
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| 作者单位： | 上海海洋大学食品学院 |
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| 基金项目： | “十二五”国家支撑计划项目(2011BAD24B02);上海市教育委员会重点学科建设项目(J50704) |
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| 摘 要： | 以细菌总数、挥发性盐基氮值(TVB-N)、pH、红度值、系水力为指标,研究了冷却猪肉经过不同浓度ε-聚赖氨酸(ε-PL)处理后在冷藏过程中品质的变化。结果表明,在4℃冷藏条件下,ε-PL能够有效地抑制细菌的生长,延缓TVB-N和pH的上升,并具有一定的护色作用,但对冷却猪肉的保水力无明显作用;经1 500和2 000 mg/Lε-PL处理的冷却猪肉保鲜效果佳,都能使冷却猪肉的货架期延长到10 d。
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| 关 键 词： | ε-聚赖氨酸 冷却猪肉 保鲜 货架期 |
Effect of ε-Polylysine on the Preservation of Chilled Pork |
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| LIU Xiao,XIE Jing,LIN Yong-yan.Effect of ε-Polylysine on the Preservation of Chilled Pork[J].Hubei Agricultural Sciences,2012(1):146-149. |
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| Authors: | LIU Xiao XIE Jing LIN Yong-yan |
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| Institution: | (College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | The total number of bacteria,total volatile base nitrogen(TVB-N),pH,redness value and water holding capacity were used as the indices to evaluate the quality of chilled pork treated with ε-polylysine(ε-PL) during cold storage.The results showed that ε-PL could effectively inhibit the growth of bacteria,slow the increase of TVB-N and pH,and had a certain effect on the protection of color,but could not improve the water holding capacity of chilled pork stored at 4 ℃.ε-PL with the concentration of 1 500 and 2 000 mg/L had better preservation effect,as the shelf life of pork could be extended to 10 days. |
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| Keywords: | ε-polylysine chilled pork preservation shelf-life |
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