| 臭氧对冷却肉的保鲜效果 |
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| 引用本文： | 肖岚,李诚,辛松林.臭氧对冷却肉的保鲜效果[J].肉类工业,2007(3):3-5. |
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| 作者姓名： | 肖岚 李诚 辛松林 |
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| 作者单位： | 四川农业大学食品系,四川雅安,625014 |
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| 摘 要： | 通过实验测定冷却猪肉在贮藏期间的感官品质、微生物和理化指标来评价臭氧的保鲜效果，结果表明，臭氧处理可有效地改善冷却猪肉在贮藏期的保鲜效果，且对冷却猪肉的保鲜效果随其浓度的增加而增加，臭氧的有效保鲜浓度为4mg／L。
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| 关 键 词： | 臭氧 冷却猪肉 保鲜 |
| 修稿时间： | 2006年11月6日 |
Refreshing effect of ozone on cooled pork |
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| XIAO Lan,LI Cheng,XIN Song-lin.Refreshing effect of ozone on cooled pork[J].Meat Industry,2007(3):3-5. |
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| Authors: | XIAO Lan LI Cheng XIN Song-lin |
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| Affiliation: | XIAO Lan LI Cheng XIN Song-lin |
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| Abstract: | The preservative effects of ozone on cooled pork were evaluated by monitoring the microbiological, physical-chemical and sensory changes during storage period. The results showed that preservative effect of cooled pork could be effectively improved by ozonization during storage period, and the higher the concentration, the better efficacy of preservation, and the minimal concentration of ozone was 4mg/L. |
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| Keywords: | ozone cooled pork preservation |
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