| 红曲米粉应用于猪冷鲜肉的保鲜效果 |
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| 引用本文： | 于慧慧,李迎秋,朱明宇,常翠.红曲米粉应用于猪冷鲜肉的保鲜效果[J].肉类工业,2012(7):31-34. |
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| 作者姓名： | 于慧慧 李迎秋 朱明宇 常翠 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院,山东济南,250353 |
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| 摘 要： | 采用不同添加量的红曲米粉(100g肉样中含有红曲米粉0,0.0625g,0.125g、0.25g、0.5g、1g)应用于冷鲜肉,随冷藏天数(0,1,2,3,4,5,7,9d)的延长,测其pH及高铁肌红蛋白的变化。对其感官指标和理化指标进行测定,根据结果评价红曲米粉应用于猪肉的保鲜作用。结果显示添加量为0.125g/100g肉样和0.25g/100g肉样的实验组,不仅感官评价、理化指标等较好,保鲜效果也比较优异,相对于空白组,可以有效地将保存期延长3～5d。
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| 关 键 词： | 红曲米粉 猪冷却肉 感官 pH值 系水力 TPA分析 |
Preservation effect of red yeast rice applied in chilled pork |
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| Affiliation: | YU Hui-hui LI Ying-qiu ZHU Ming-yu et al |
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| Abstract: | Adding different amount of red yeast rice to chilled pork meat(0,0.0625,0.125,0.25,0.5,1g per 100g pork),the pH,Met Mb(%) changes at 0d,1d,2d,3d,4d,5d,7d,9d.were measured,and cooking loss,color,hardness,adhesiveness,resilience and other sensory indicators were also studied to determine the proper additive amount for chilled pork.The results showed that the meat adding 0.125g /100g and 0.25g/100g(red yeast rice/meat) possessed better preservation and additional effect at sensory evaluation and physics and chemistry targets compared to the control group. |
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| Keywords: | red yeast rice chilled pork sensory index TPA analysis |
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