冷却猪肉生产中保鲜技术的研究

为了寻求天然、安全、效果良好的冷却猪肉保鲜剂，本试验筛选了乳酸菌肽、茶多酚、壳聚糖三种天然保鲜剂，用浸泡的方式对肉块进行处理，结合真空包装技术对冷却肉的保鲜效果进行研究，并测定菌落总数、TVB—N值和pH值指标。主要以TVB—N值来判定冷却肉最终新鲜度。结果表明：3种天然保鲜剂单独使用都有一定的保鲜效果，复合试验中对照组的保质期仅为7d，壳聚糖、Nisin复合组和壳聚糖、茶多酚、Nisni复合组均可使冷却肉的保质期达到15d以上，后者对冷却肉的保鲜效果明显优于其它组，可使保质期达到21d以上。

STUDY ON TECHNIQUE OF FRESH-KEEPING OF CHILLED-PORK

For searching a natural, safe and available fresh-keeping agent of chilled-pork, this article selected three natural materials: tea polyphenols, Nisin and chitosan to make a natural fresh-keeping film, together with the vacuum packaging technique to carry out a research on pre-serveing freshness of chilled-pork. The indexes of the chilled-pork, such as coloby count, pH and TVB-N were assayed. Mainly, by means of TVB-N the final fresh degree was judged and fixed. The results showed: when the three fresh-keeping agents were single used, they all had a certain fresh-keeping effect. When they were mixed together, in group 3 and group 5 of the experiment, the validity of the cooled pork was over 15d, in comparison with 7d for control. Meanwhile, the validity of the cooled pork in group 5 was 21d, much longer than any other groups evidently.