| 天然保鲜剂延长低温肉制品货架期的研究 |
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| 引用本文： | 夏秀芳,于长青,李娟. 天然保鲜剂延长低温肉制品货架期的研究[J]. 肉类研究, 2010, 0(6): 39-43 |
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| 作者姓名： | 夏秀芳 于长青 李娟 |
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| 作者单位： | 黑龙江八一农垦大学,食品学院,大庆,163319 |
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| 摘 要： | 以新鲜猪肉为原料,经过斩拌、灌制、烤制、烟熏、煮制等工艺过程后,控制加工温度制备成低温红肠制品,用三种天然保鲜剂处理后分别在冷藏(0～4℃)和室温(20℃)条件下贮藏,测定不同贮藏期低温红肠的感官评价、细菌总数、脂肪氧化值(TBARS)、H2S等指标,结果表明:低温红肠制品用Ⅰ组(2%壳聚糖+1%冰乙酸)、Ⅱ组(2%Na-AL+3%Gly+2%CaCL2+2.0%香辛料提液)、Ⅲ组(1%Chitosan+1%冰乙酸+1%淀粉)保鲜剂处理后,货架期均优于对照组,且差异显著(P0.05)。
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| 关 键 词： | 低温红肠制品 香辛料提取物 壳聚糖 海藻酸钠 淀粉 |
Study on Natural Preservatives Extending Shelf-life of the Low-temperatrure Meat Products |
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| XIA Xiufang,YU Changqing,LI Juan. Study on Natural Preservatives Extending Shelf-life of the Low-temperatrure Meat Products[J]. Meat Research, 2010, 0(6): 39-43 |
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| Authors: | XIA Xiufang YU Changqing LI Juan |
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| Affiliation: | g (College of Food Science ,Heilongjiang Bayi Agricultural University, Daqing 163319) |
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| Abstract: | In this paper, the low-temperatrure meat product is used as experimental materials and the products were coated with natural presertives conserved tow temperature conditions of 20℃ and 0-4℃. The sensory evaluation, colony count, TBARS content and H2S were measured during the storage stages. The findings indicate that all the formulas shelf-life were much longer than control wtith significant difference （P〈0.05）. Under 20℃, the storage stage of formul Ⅰ,Ⅱ,Ⅲ reached 20d, 20d and 20d respectly. Under 4℃, the storage stage of formul reached 40d. |
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| Keywords: | low-temperature meat product natural preservatives shelf-life chitosan clginate sodium starch |
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