| 三种保鲜剂在冷却猪肉保鲜中的应用研究 |
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| 引用本文： | 李诚,肖岚,谷安超,陈代文.三种保鲜剂在冷却猪肉保鲜中的应用研究[J].食品研究与开发,2007,28(7):130-133. |
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| 作者姓名： | 李诚 肖岚 谷安超 陈代文 |
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| 作者单位： | 四川农业大学食品科学系,四川,雅安,625014 |
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| 摘 要： | 将乳过氧化物酶体系（LPS）、臭氧与乳酸链球菌素（Nisin）三种保鲜剂直接用于冷却猪肉的保鲜研究，通过对冷却猪肉在冷藏过程中微生物、感官和理化指标的测定，结果表明实验组的保鲜效果都显著地优于对照组，而实验组的保鲜效果依次是LPS处理组优于Nisin处理组优于臭氧处理组。
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| 关 键 词： | 冷却猪肉 保鲜 臭氧 |
| 修稿时间： | 2006-10-20 |
STUDY ON APPLICATION OF THREE KINDS OF ANTISTALING AGENTS IN PRESERVATION OF CHILLED PORK |
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| LI Cheng,XIAO Lan,GU An-chao,CHEN Dai-wen.STUDY ON APPLICATION OF THREE KINDS OF ANTISTALING AGENTS IN PRESERVATION OF CHILLED PORK[J].Food Research and Developent,2007,28(7):130-133. |
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| Authors: | LI Cheng XIAO Lan GU An-chao CHEN Dai-wen |
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| Abstract: | LPS, ozone and Nisin were Three kinds of antistaling agent used in the preservation of chilled pork in this paper. Through the test of microorganism, sense and the physics-chemistry index during storage, found that: the refreshing effect of experiment group obvious better than control group ,the quality of chilled pork treated with LPS was best in the experiment group. |
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| Keywords: | LPS Nisin |
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