Position: Home > Articles > Study on Natural Preservatives Extending Shelf-life of the Red Sausage Products
Journal of Heilongjiang Bayi Agricultural University
2010,22
(6)
59-62+65
天然保鲜剂延长红肠制品货架期的研究
作 者：
姚笛;夏秀芳;王颖
单 位：
黑龙江八一农垦大学食品学院
关键词：
低温红肠制品;天然保鲜剂;货架期
摘 要：
将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%CaCl+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 Red Sausage Products
作 者：
Yao Di 1,Xia Xiufang 1,2,Wang Ying 1(1.College of Foodstuff,Heilongjiang Bayi Agricultural University,Daqing 163319; 2.College of Foodstuff,Northeast Agricultural University)
关键词：
low-temperature red sausage products;natural preservatives;shelf-life
摘 要：
The low-temperature red sausage products were treated with three natural preservatives and storaged at refrigeration(0～4 ℃) and under room temperature.The sensory evaluation,colony count,TBARS content and H2S were measured during the storage stages.The results indicated that all the formulas shelf-life were much longer than control group and its difference is significant(P<0.05) after treating the low-temperatrure red sausage with presertives formulⅠ(2% Chitosan +1% acetic acid),formulⅡ(2% Na-AL+3% Gly+2% CaCl2+2.0% spice extracts),formul Ⅲ(1% Chitosan +1% acetic acid +1% Starch).
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