| 复合保鲜剂对保持冷却肉品质的探讨 |
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| 引用本文： | 李增礼,蒋立科,王红梅.复合保鲜剂对保持冷却肉品质的探讨[J].食品科学,2009,30(6):260-263. |
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| 作者姓名： | 李增礼 蒋立科 王红梅 |
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| 作者单位： | 安徽农业大学生命科学院 |
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| 基金项目： | 农业部中试项目(2004514) |
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| 摘 要： | 本实验采用茶多酚、植酸和VC 为保鲜剂进行L9(33)正交试验，通过pH 值、挥发性盐基氮(TVB- Ｎ)、细菌总数指标的测定以及H2S 试验，对L9(33)正交试验结果进行极差分析，筛选出最佳比例组合，增强肉的保鲜质量和周期。结果表明，浓度为0.75% 的茶多酚、0.10% 植酸和0.40% VC 复配时对冷却肉保鲜效果良好，提高冷却肉保鲜度，延长冷却肉保鲜时间。
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| 关 键 词： | 冷却肉 茶多酚 植酸 Vc 保鲜 |
| 收稿时间： | 2008-05-14 |
Study on Formula Optimization of Compound Preservative of Chilled Pork |
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| LI Zeng-li,JIANG Li-ke,WANG Hong-mei.Study on Formula Optimization of Compound Preservative of Chilled Pork[J].Food Science,2009,30(6):260-263. |
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| Authors: | LI Zeng-li JIANG Li-ke WANG Hong-mei |
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| Affiliation: | (College of Life Science, Anhui Agricultural University, Hefei 230036, China) |
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| Abstract: | In this study, L9(33) orthogonal test was designed to investigate the preservation effects of tea polyphenol, phytic acid and vitamin C on chilled pork. Based on the measurement of pH value, TVB-N value and microorganism indexes as well as the H2S test in chilled pork, the optimal formula of a compound preservative for chilled pork was confirmed as follows: tea polyphenol 0.75%, phytic acid 0.10%, vitamin C 0.40%. This compound preservative can may effectively improve the quality and prolong the storage of chilled pork. |
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| Keywords: | chilled pork tea polyphenol phytic acid vitamin C preservation |
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