| 两种复合保鲜膜对冷却牛肉保质的比较研究 |
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| 引用本文： | 罗爱平,朱秋劲,马帮明,郑虹,俞露.两种复合保鲜膜对冷却牛肉保质的比较研究[J].食品科技,2004(4):86-89. |
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| 作者姓名： | 罗爱平 朱秋劲 马帮明 郑虹 俞露 |
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| 作者单位： | 贵州大学食品科学系,贵阳·550025 |
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| 基金项目： | 贵州省科技厅“十五”攻关项目(黔科合农社字2001-1143)。 |
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| 摘 要： | 利用胶原蛋白、壳聚糖等配制成复合保鲜液对冷却牛肉涂膜保鲜进行比较。结果表明:壳聚糖膜优于胶原蛋白膜,二者均具有明显抑制微生物生长、延长冷却肉保鲜期的作用。同时发现,复合磷酸盐与异抗坏血酸钠、烟酰胺对鲜肉有明显护色作用,涂膜显著降低汁液流失量。
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| 关 键 词： | 冷却肉 涂膜保鲜 胶原蛋白 壳聚糖 |
| 文章编号： | 1005-9989(2004)04-0086-04 |
| 修稿时间： | 2003年10月20 |
Comparative study of the fresh-keeping effect of the two kinds of complex fresh-keeping films on chilled meat |
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| LUO Ai-ping,ZHU Qiu-jing,MA Bang-ming,ZHENG Hong,YU lu.Comparative study of the fresh-keeping effect of the two kinds of complex fresh-keeping films on chilled meat[J].Food Science and Technology,2004(4):86-89. |
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| Authors: | LUO Ai-ping ZHU Qiu-jing MA Bang-ming ZHENG Hong YU lu |
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| Abstract: | Comparison was made between 2 kinds of complex fresh-keeping fluids prepared for coating preservation of the chilled meat by using collagen albumen chitosan respectively. The result revealed that the chitosan coating is superior to the collagen albumen coating: both of them can be used for keeping microbe growth down and prolonging the freshness of the chilled meat. At the same time we discovered that composite phosphate, hetero-ascorbic acid nicotinamied along with cigarette amide possess an evident sheltering effect on the flesh colour and the coatings remarkably cut down the amount of juice being washed away. |
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| Keywords: | chilled meat coating preservation collagen chitosan |
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