| 低温红肠在天然可食性膜包装条件下的货架寿命研究 |
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| 引用本文： | 徐玮东,夏秀芳,王颖,姚笛.低温红肠在天然可食性膜包装条件下的货架寿命研究[J].包装与食品机械,2011,29(1):9-12. |
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| 作者姓名： | 徐玮东 夏秀芳 王颖 姚笛 |
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| 作者单位： | 黑龙江农业工程职业学院,哈尔滨150088;黑龙江八一农垦大学食品学院,黑龙江大庆160039;东北农业大学食品学院,哈尔滨150030;黑龙江八一农垦大学食品学院,黑龙江大庆160039;黑龙江八一农垦大学食品学院,黑龙江大庆,160039 |
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| 基金项目： | 大庆科技局科技基金项目(SGG2007-055) |
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| 摘 要： | 以壳聚糖、海藻酸钠、大豆分离蛋白为原料制备天然可食性膜,通过测定可食性膜的水溶性、透明度、膜的厚度筛选出贮藏低温肉制品最优的可食性膜,并通过测定不同贮藏期低温红肠的感官评价、细菌总数、脂肪氧化值(TBARS)、H2S等指标研究可食性对低温肉制品货架期的影响,结果表明:低温红肠制品用1组(2%壳聚糖+1%冰乙酸)、2组(...
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| 关 键 词： | 壳聚糖 海藻酸钠 大豆分离蛋白 低温肉制品 |
The Shelf-life of Low-temperature Sausage Smeared by Natural Edilbe Film |
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| XU Wei-dong,XIA Xiu-fang,WANG Ying,YAO Di.The Shelf-life of Low-temperature Sausage Smeared by Natural Edilbe Film[J].Packaging and Food Machinery,2011,29(1):9-12. |
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| Authors: | XU Wei-dong XIA Xiu-fang WANG Ying YAO Di |
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| Affiliation: | XU Wei-dong,XIA Xiu-fang,WANG Ying,YAO Di(1.Heilongjiang Agrieutural Engineering Vocational College,Harbin 150088,China,2.College of Food Science,Northeast Agricultural University,Harbin 150030,3.College of Food Science,Heilongjiang Bayi Agriculture University,Daqing 160039,Chian) |
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| Abstract: | In this paper,the low-temperatrure meat product is used as experimental materials which were coated with natural edible film(chitosan,sodium alginate,soybean protein isolate) and preserved at ambient temperature(20℃).The sensory evaluation,colony count,TBARS content and H2S of the low-temperatrure meat product were measured during the storage stages.Meanwhile,the properties(water-soluble,transparency,thickness) of edible films were measured.The findings indicated that the shelf life of group 1(2% chitosan sugar + 1% acetic acid),2 group(2% sodium alginate 3% glycerol +2% CaCl2),3(5% soy protein isolate + 3% glycerol) treatment,are better than the control group,and significant difference(P<0.05). |
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| Keywords: | chitosan sodium alginate soybean protein isolate low-temperature meat produc |
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