Position: Home > Articles > Extending Shelf Life of Chilled Pork by Combination of Hydrophilic Monoglyceride and Preservatives
MEAT RESEARCH
2008
(2)
42-46
亲水性单甘脂复合保鲜剂对冷却猪肉保质期及品质影响的研究
作 者：
宋萌;孔保华
单 位：
东北农业大学食品学院
关键词：
亲水性单甘脂;Nisin;冷却肉
摘 要：
亲水性单甘脂具有良好的保水性,而250ppm Nisin+1.5%乳酸钠+1.5%乳酸,能有效抑制冷却肉中腐败菌的生长。本文分别对亲水性单甘脂、250ppm Nisin+1.5%乳酸钠+1.5%乳酸复合保鲜剂及由两者结合形成的复合防腐剂,经聚乙烯袋包装后在冷藏(0～4℃)条件下的保鲜效果进行研究,并测定细菌总数、pH值、汁液损失率、色差和感官评价等指标,结果表明,将两者结合,既能减少汁液的流失,又能延缓冷却肉中腐败菌的生长。
译 名：
Extending Shelf Life of Chilled Pork by Combination of Hydrophilic Monoglyceride and Preservatives
作 者：
Song Meng,Kong Bao-hua (College of Food Science,Northeast Agricultural University,Harbin,150030 China)
关键词：
Hydrophilic monoglyceride;Nisin;Chilled pork
摘 要：
Hydrophilic monoglyceride can effectively reduce the juice loss of meat,and 250 ppm Nisin +1.5% sodium lactate +1.5% lactic acid can effectively inhibit the microorganism growth of chilled pork.In this paper,the hydrophilic monoglyceride,250 ppm Nisin +1.5% sodium lactate +1.5% lactic acid were used together in chilled pork (0～4℃).The total coliforms,pH,juice loss,colour and sensory evaluation were determined,the results showed that combining the two could significanly reduce the juice loss and extending the shelf life of chilled pork.
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