分割小包装冷却肉的保鲜技术

journal6 ›› 2002, Vol. 23 ›› Issue (3): 59-61.

分割小包装冷却肉的保鲜技术

(1.吉首大学食品科学研究所，湖南吉首 416000；2.湘西自治州喜阳集团，湖南吉首 416000；3.湖南农业大学食品科技学院，湖南长沙 410128)

出版日期:2002-09-15 发布日期:2013-01-05
作者简介:顾仁勇(1972-)，男(土家族)，湖南省永顺县人，吉首大学食品科学研究所讲师，主要从事食品加工保藏研究.
基金资助:
湖南省科技厅农业重大科研项目(99NXY1001-05)

Preliminary Research of Fresh-Maintaining Technology of Packed Cool Cut Pork

(1.Institute of Food Science of Jishou University,Jishou 416000, Hunan China;2.XiYang Group of XiangXi Autonomous Prefecture Hunan,Jishou 416000,Hunan China;3.Food Science College of Hunan Agriculture University,Changsha 410128,Hunan China)

Online:2002-09-15 Published:2013-01-05

摘要/Abstract

摘要：采用乳球菌肽(Nisin)、GNa液、有机酸等复合保鲜剂，对分割鲜猪肉进行保鲜处理，在0～4 ℃冷藏条件下结合真空包装，研究其保鲜效果.结果表明：多种保鲜剂的配合使用能明显增长分割鲜猪肉的保鲜时间，用Nisin 0.05%+乙酸0.2%+乳酸0.1%+抗坏血酸3.0%复合剂处理样品并结合真空包装为最佳保鲜方案.

关键词： 鲜猪肉, 分割小包装, 冷却肉, 保鲜

Abstract: The fresh-maintaining effecf was studied when vacuum-packed pork was stored at 0～4 ℃ with composite fresh-maintaining reagent being Nisin,Glucose-NaCl solution and organic acid.The result showed that composite reagent will keep cut and packed pork fresh in a longer period;the composite reagent of 0.05% Nisin+0.2% acetic acid+0.1% lactic acid+3.0% ascorbic acid together with vacuum pack showed the optimum performance.

Key words: fresh pork; , cut and packed; , cool pork; , fresh maintaining

顾仁勇, 王进, 付伟昌, 马美湖, 洪亮发, 粟云菊, 宗兵. 分割小包装冷却肉的保鲜技术[J]. journal6, 2002, 23(3): 59-61.

GU Ren-Yong, WANG Jin, FU Wei-Chang, MA Mei-Hu, HONG Liang-Fa, SU Yun-Ju, ZONG Bing. Preliminary Research of Fresh-Maintaining Technology of Packed Cool Cut Pork[J]. journal6, 2002, 23(3): 59-61.