复合保鲜液对冷却猪肉保鲜作用的研究

本文对应用不同保鲜液浸渍处理鲜猪肉经聚乙烯袋包装后在冷藏(0～4℃)条件下的保鲜效果进行了研究,结果表明不同保鲜液处理可不同程度降低肉表面的初始菌数;保鲜液A1和A2(1.0%醋酸、2.5%乳酸钠、0.1%茶多酚、0.1%异VC-Na、2.0%NaCl)、B(0.8%醋酸、0.1%茶多酚、0.1%异VC-Na)有明显抑菌作用,保鲜液C(2%乳酸钠、0.1%茶多酚、0.1%异VC-Na)在保存的前10天有抑菌作用,并且均可延缓TVB-N值的升高,有效延长冷却猪肉的保质期,A1、A2、B、C处理的冷却猪肉可保存22、24、26和17d。保鲜液D(0.1%茶多酚、0.1%异VC-Na、1.5%NaCl)、E(清水)和对照处理的冷却猪肉只能保存3d。

Studies on Multiple Preservative Solution Used in the Preservation of Cooled Pork

In this paper, the effect of preservation that fresh pork was dealed with different preservative solutions, packed bypolyethylene pockets and then stored at 0～4℃ was studied. The results showed: The primeval germ accounts of meatsuperficial was differently reduced by using different preservative solutions. The preservative solution A1 and A2 (included in1.0% acetic acid, 2.5% sodium lactate, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C, 2.0% sodium chloride) and B (includedin 0.8% acetic acid, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C) could control growing of bacteria remarkably . Thepreservative solution C (included in 2% sodium lactate, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C) could control growingof bacteria at beginning ten days of storing. And they could delay rising of the value TVB-N, and could lengthen remaining qualityterm of cooled pork . Cooled pork by using A1, A2, B, C could preserve 22, 24, 26 and 17d. Cooled pork by using the preservativesolution D (included in 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C,1.5% sodium chloride) and E (water) and the contrastcould only preserve 3d.