文章摘要
徐畅,蔡明迪,刘秋,于基成.菊粉天然复合保鲜剂对冷鲜猪肉保鲜效果的影响[J].包装工程,2020,41(19):8-16.
XU Chang,CAI Ming-di,LIU Qiu,YU Ji-cheng.Effect of Inulin Nature Compound Preservative on Chilled Pork during Refrigerated Storage[J].Packaging Engineering,2020,41(19):8-16.
菊粉天然复合保鲜剂对冷鲜猪肉保鲜效果的影响
Effect of Inulin Nature Compound Preservative on Chilled Pork during Refrigerated Storage
投稿时间:2020-04-29  修订日期:2020-10-10
DOI:10.19554/j.cnki.1001-3563.2020.19.002
中文关键词: 冷鲜猪肉  菊粉  天然保鲜剂  保鲜
英文关键词: chilled pork  inulin  natural preservative  fresh keeping
基金项目:国家自然科学基金面上项目(31770006)
作者单位
徐畅 大连民族大学 生命科学学院辽宁 大连 116600 
蔡明迪 大连民族大学 生命科学学院辽宁 大连 116600 
刘秋 大连民族大学 生命科学学院辽宁 大连 116600 
于基成 大连民族大学 生命科学学院辽宁 大连 116600 
摘要点击次数:
全文下载次数:
中文摘要:
      目的 通过研究菊粉天然复合保鲜剂对冷鲜猪肉保鲜效果的影响,为冷鲜猪肉保鲜提供实验数据基础。方法 以冷鲜猪肉的感官评价为依据,分别采用单因素实验和响应面法优化菊粉天然复合保鲜剂(菊粉、壳聚糖、茶多酚和Nisin)配方,并考察其对贮藏期冷鲜猪肉感官品质、pH值、汁液流失率、脂肪氧化程度(TBA值)和菌落总数等指标的影响。结果 得到了菊粉天然复合保鲜剂的优化配方,菊粉为35.2 g/L,壳聚糖为21.5 g/L,茶多酚为9.5 g/L,Nisin为0.16 g/L。优化的菊粉天然复合保鲜剂可改善冷鲜猪肉的感官品质,减少汁液流失,减缓pH值和TBA值的升高及抑制细菌生长速度。在4 ℃贮藏条件下,可使冷鲜猪肉的货架期延长6 d。结论 菊粉天然复合保鲜剂能有效保持冷鲜猪肉的商品价值,可用于冷鲜猪肉的保鲜。
英文摘要:
      This work aims to study the effect of inulin natural compound preservative on chilled pork, and provide experimental data for fresh keeping of chilled pork. Based on the sensory evaluation of chilled pork, the formula of inulin natural compound preservative (including inulin, chitosan, tea polyphenol and Nisin) was optimized by single factor ex-periment and response surface methodology. And its effects on sensory quality, pH value, drip loss rate, oxidation degree of fat (TBA value) and total bacteria count of chilled pork during storage were investigated. The optimal formula of inulin natural composite preservative was obtained, including 35.2 g/L of inulin, 21.5 g/L of chitosan, 9.5 g/L of tea polyphenol and 0.16 g/L of Nisin. The optimized inulin natural composite preservative can improve the sensory quality of chilled pork, reduce drip loss, slow down the increase of pH and TBA value, inhibit the growth rate of bacteria,. It can also prolong the shelf life of chilled pork more than 6 days at 4 ℃. The inulin natural compound preservative can effectively maintain the commercial value of chilled pork, and can be used to preserve the chilled pork.
查看全文   查看/发表评论  下载PDF阅读器
关闭

关于我们 | 联系我们 | 投诉建议 | 隐私保护 | 用户协议

您是第22548791位访问者    渝ICP备15012534号-2

版权所有:《包装工程》编辑部 2014 All Rights Reserved

邮编:400039 电话:023-68795652 Email: designartj@126.com

    

渝公网安备 50010702501716号