Position: Home > Articles > Study on Natural Preservatives Extending Shelf-life of the Low-temperatrure Meat Products
MEAT RESEARCH
2010
(6)
39-43
天然保鲜剂延长低温肉制品货架期的研究
作 者：
夏秀芳;于长青;李娟
单 位：
黑龙江八一农垦大学食品学院
关键词：
低温红肠制品;香辛料提取物;壳聚糖;海藻酸钠;淀粉
摘 要：
以新鲜猪肉为原料,经过斩拌、灌制、烤制、烟熏、煮制等工艺过程后,控制加工温度制备成低温红肠制品,用三种天然保鲜剂处理后分别在冷藏(0～4℃)和室温(20℃)条件下贮藏,测定不同贮藏期低温红肠的感官评价、细菌总数、脂肪氧化值(TBARS)、H2S等指标,结果表明:低温红肠制品用Ⅰ组(2%壳聚糖+1%冰乙酸)、Ⅱ组(2%Na-AL+3%Gly+2%CaCL2+2.0%香辛料提液)、Ⅲ组(1%Chitosan+1%冰乙酸+1%淀粉)保鲜剂处理后,货架期均优于对照组,且差异显著(P<0.05)。
译 名：
Study on Natural Preservatives Extending Shelf-life of the Low-temperatrure Meat Products
作 者：
XIA Xiufang,YU Changqing,LI Juang(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319)
关键词：
low-temperature meat product;natural preservatives;shelf-life;chitosan;clginate sodium;starch
摘 要：
In this paper,the low-temperatrure meat product is used as experimental materials and the products were coated with natural presertives conserved tow temperature conditions of 20℃ and 0～4℃.The sensory evaluation,colony count,TBARS content and H2S were measured during the storage stages.The findings indicate that all the formulas shelf-life were much longer than control wtith significant difference(P<0.05).Under 20℃,the storage stage of formulⅠ,Ⅱ,Ⅲ reached 20d,20d and 20d respectly.Under 4℃,the storage stage of formul reached 40d.
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天然保鲜剂延长红肠制品货架期的研究 [姚笛, 夏秀芳, 王颖] 黑龙江八一农垦大学学报 2010,22 (6) 59-62+65
