大蒜提取物与有氧气调包装复合对冷却肉的保鲜研究

将大蒜提取物与气调包装复合对冷却肉进行保鲜试验。用不同浓度的大蒜提取物与低氧气调包装(50%CO_2、40%O_2、10%N_2)复合进行试验,分别测定硫代巴比妥酸反应物质(thiobarbituric acid-reactive sub- stances,TBARS)、pH值、α*值(红度值)、细菌总数对冷却肉进行测定,得出2%的大蒜提取物可以达到理想的抑菌效果,但是低氧气调包装不能使肉色保持鲜亮颜色,所以用2%大蒜提取物与高氯气调包装、抗氧化剂复合对冷却肉保鲜,得出最佳的保鲜配方:2%大蒜提取液+250mg/kg Nisin(乳酸链球菌素)+1%乳酸+0.05%Ve溶液+高氧MAP(modified atmosphere packaging)(20%CO_2、80%O_2),可以使冷却肉在保存至21 d时仍保持鲜红的颜色,贷架期大大延长。

Antimicrobial and Antioxidant Activity of Garlic Extraction on Chilled Meat

Preservation of chilled meat with extraction of garlic compounded modified atmosphere packa- ging(MAP)was studied in this paper.The different concentration of garlic chilled pork treated with lower oxygen MAP(50%CO_2,40% O_2,10% N_2)during storage(3±1)℃was measured by thiobarbituric acid—reac- tive substances,pH,a* value and microbial flora counts.It showed that 2% extraction of garlic was the best concentration for chilled pork treatment with higher oxygen and compound antioxidants.The optimistic con- dition was.2% garlic extraction+250mg/kg Nisin+1%lactic acid+0.05% V_E+higer oxygen MAP(modi- fied atmosphere packaging,MAP).This modified prcessing can extend the shelf life to 21days.