| 仙人掌提取液涂膜保鲜冷却猪肉的研究 |
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| 引用本文： | 张丙云,赵劼,姜霞.仙人掌提取液涂膜保鲜冷却猪肉的研究[J].食品与发酵工业,2005,31(11):145-147. |
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| 作者姓名： | 张丙云 赵劼 姜霞 |
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| 作者单位： | 1. 兰州理工大学生命科学学院,兰州,730050;西北农林科技大学食品学院,杨凌,712100
2. 兰州理工大学生命科学学院,兰州,730050 |
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| 摘 要： | 采用不同浓度的仙人掌提取液处理鲜猪肉后用海藻酸钠进行涂膜，并与苯甲酸钠处理作对比，以贮藏期间冷却肉的pH值、挥发性盐基氮、细菌总数的变化为指标，评价不同处理的保鲜效果。结果表明，仙人掌提取液具有延长冷却肉保鲜期的作用，并且1：10的仙人掌提取液处理与质量分数0.5％苯甲酸钠处理效果相当。
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| 关 键 词： | 仙人掌 冷却肉 涂膜保鲜 |
| 收稿时间： | 07 22 2005 12:00AM |
| 修稿时间： | 08 25 2005 12:00AM |
Preservation Study on Chilled Pork Coated by Cactus Extracts |
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| Zhang Bingyun,Zhao Jie,Jiang Xia.Preservation Study on Chilled Pork Coated by Cactus Extracts[J].Food and Fermentation Industries,2005,31(11):145-147. |
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| Authors: | Zhang Bingyun Zhao Jie Jiang Xia |
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| Affiliation: | 1.College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, 730050, China; 2.College of Food and Engineer Northwest Sci-Teeh University of Agriculture and Forestry, Yangling, 712100, China |
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| Abstract: | The effect of preservation on chilled meat coated by Calcium alginate after treated by cactus extractions was studied and compared to the benzoic sodium treatment. The pH value, TVB-N and bacterial number durng the storage time were evaluated. The result showed that the shelf-life of chilled meat treated by cactus extractions was prolonged, and the effect of 1: 10 cactus extractions treatment corresponded to 5‰ benzoic sodium treatment. |
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| Keywords: | cactus chilled pork coating preservation |
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