| 生物保鲜剂对兔肉保鲜效果的影响研究 |
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| 引用本文： | 张杰,卢晓黎. 生物保鲜剂对兔肉保鲜效果的影响研究[J]. 食品科学, 2007, 28(9): 559-563 |
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| 作者姓名： | 张杰 卢晓黎 |
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| 作者单位： | 四川大学食品工程系； 四川大学食品工程系 四川成都610065； 四川成都610065； |
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| 摘 要： | 采用L9(34)正交试验设计方法,对三种天然生物保鲜液乳酸链球菌肽、溶菌酶、壳聚糖浸渍处理鲜兔肉,经双向尼龙拉伸袋真空包装,在0～4℃条件下的保鲜效果进行了研究。通过感官、TVB-N、H2S、pH、菌落总数的检测,结果表明:0.75g/L乳酸链球菌肽+1.0g/L溶菌酶+2.0g/L壳聚糖保鲜剂处理结合真空包装保鲜效果最好,可使兔肉在0～4℃条件下保鲜期达到27d。
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| 关 键 词： | 鲜兔肉 乳酸链球菌肽 溶菌酶 壳聚糖 |
| 文章编号： | 1002-6630（2007）09-0559-05 |
| 修稿时间： | 2007-06-18 |
Research on Effect of Biologic Preservative Agents Keeping Rabbit Meat Fresh |
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| ZHANG Jie,LU Xiao-li. Research on Effect of Biologic Preservative Agents Keeping Rabbit Meat Fresh[J]. Food Science, 2007, 28(9): 559-563 |
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| Authors: | ZHANG Jie LU Xiao-li |
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| Affiliation: | Department of Food Engineering,Sichuan University,Chengdu 610065,China |
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| Abstract: | In this paper,L9(34)orthogonal test was made to investigate the fresh-keeping effect that fresh rabbit meat was dealed with three natural biologic preservative solutions,which are nisin,lysozyme,chitosan,packed by BOPA pockets and then stored at 0～4 ℃.By the assay of sensory,TVB-N,H2S,pH,microorganism indexes,the results showed that the optimized composite of preservative is 0.75 g/L nisin,1.0 g/L lysyme,and 2.0 g/L chitin at the temperature of 0～4 ℃,and the rabbit meat could keep fresh for 27 days by using this kind of preservative and vacuum packing. |
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| Keywords: | fresh rabbit meat nisin lysyme chitin |
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