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| 溶菌酶对猪肉的保鲜作用 | |
| 引用本文： | 李永富,孙震,史锋,张颖,马金生,蒋立凤.溶菌酶对猪肉的保鲜作用[J].上海农业学报,2009,25(4):61-63. |
| 作者姓名： | 李永富 孙震 史锋 张颖 马金生 蒋立凤 |
| 作者单位： | 1. 江南大学食品学院,无锡,214122 2. 江南大学食品生物技术国家重点实验室,无锡,214122 3. 无锡天鹏集团,无锡,214041 |
| 基金项目： | 食品科学与技术国家重点实验室探索课题 |
| 摘 要： | 以冷却猪肉为试样，采用浸泡鲜液的方式，研究了冷藏条件下溶菌酶和溶菌酶复合保鲜剂的保鲜效果。结果表明：80000U／mL溶菌酶液能够较好抑制微生物的繁殖，猪肉色泽保持较好。80000U／mL酶液与0．1％（w／v）异Vc钠和5％（w／v）糖复合保鲜剂保鲜效果最好，能够有效抑制微生物繁殖、抑制或延缓挥发性盐基氮浓度的上升和抑制感官评定等级下降。 |
| 关 键 词： | 猪肉 保鲜 溶菌酶 保鲜剂 |
The effect of lysozyme on keeping chilled pork fresh |
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| LI Yong-fu,SUN Zhen,SHI Feng,ZHANG Ying,MA Jin-sheng,JIANG Li-feng.The effect of lysozyme on keeping chilled pork fresh[J].Acta Agriculturae Shanghai,2009,25(4):61-63. | |
| Authors: | LI Yong-fu SUN Zhen SHI Feng ZHANG Ying MA Jin-sheng JIANG Li-feng |
| Abstract: | Chilled pork was treated with lysozyme solution and its compound antistaling agents,and then stored at 0～4℃ in order to investigate the effects of lysozyme and its compound antistaling agents on keeping chilled pork fresh.The results showed that 80 000 U/mL lysozyme solution had a rather good inhibiting effect on bacterial reproduction and kept the pork color good.The compound antistaling agent containing 80 000 U/mL lysozyme,0.1%(w/v)sodium erythorbate and 5%(w/v)pullulan had the best effec on keeping chilled pork fresh,effectively inhibiting the bacterial reproduction,decreasing the TBV-N content and raising the grade of chilled pork.in sensory evaluation. |
| Keywords: | Pork Keeping fresh Lysozyme Antistaling agent |
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