王建清,姜楠楠,金政伟.Nisin/罗勒精油对冷鲜猪肉的保鲜效果[J].包装工程,2012,33(1):28-31.
WANG Jian-qing,JIANG Nan-nan,JIN Zheng-wei.Fresh-keeping Effect of Nisin and Basil Oil on Fresh Pork[J].Packaging Engineering,2012,33(1):28-31. |
| Nisin/罗勒精油对冷鲜猪肉的保鲜效果 |
| Fresh-keeping Effect of Nisin and Basil Oil on Fresh Pork |
| 投稿时间：2011-07-31 修订日期：2012-01-10 |
| DOI： |
| 中文关键词: nisin 罗勒精油 冷鲜猪肉 保鲜 |
| 英文关键词: nisin basil oil fresh pork fresh keeping |
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| 中文摘要: |
| 将Nisin与罗勒精油复配制备保鲜剂,对冷鲜猪肉进行了货架寿命研究。通过检测挥发性盐基氮、菌落总数、pH值以及脂肪氧化程度值,综合评价了保鲜剂的性能。结果表明:添加复合抑菌剂可有效抑制冷鲜猪肉菌落总数，保持猪肉鲜度；保鲜剂体积分数为0.75%时可延长冷鲜肉的贮藏期4 d，体积分数为1%时可延长冷鲜肉的贮藏期6 d。 |
| 英文摘要: |
| Antistaling agent was prepared by mixing Nisin and Basil oil, and the shelf life of fresh pork was studied. The performance of antistaling agent was evaluated by detecting the change in TVB-N, total colony, pH, and TBARS. The results showed that the addition of the antistaling agent can effectively inhibit microbial growth and keep pork fresh; when the volume fraction of antistaling agent is 0.75%, the shelf life of fresh pork can be extended by 4 days; when the volume fraction of antistaling agent is 1%, the shelf life of fresh pork can be extended by 6 days. |
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