| 魔芋涂膜保鲜冷却肉研究 |
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| 引用本文： | 潘思轶,王可兴,杨东旭. 魔芋涂膜保鲜冷却肉研究[J]. 食品科学, 2004, 25(8): 177-180 |
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| 作者姓名： | 潘思轶 王可兴 杨东旭 |
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| 作者单位： | 华中农业大学食品科技学院 |
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| 基金项目： | 湖北省重大科技攻关专项项目(2002AA205A) |
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| 摘 要： | 采用改性和不改性的魔芋精粉为涂膜材料,对经75%酒精消毒处理或5‰山梨酸钾溶液处理后的鲜猪肉进行涂膜处理,并与不同浓度的壳聚糖涂膜处理相比较,以冷却肉的pH值、过氧化物酶活性、挥发性盐基氮及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:冷却肉采用碱法改性的魔芋精粉溶胶涂膜处理保鲜效果与2%的壳聚糖醋酸溶液保鲜效果接近,明显优于其它处理,一级鲜度货架期可达9d。
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| 关 键 词： | 魔芋 冷却肉 涂膜保鲜 |
| 文章编号： | 1002-6630(2004)08-0177-03 |
Preservation Study on Chilled Meat Coated by Konjac Glucomannan |
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| PAN Si-yi,WANG Ke-xing,YANG Dong-xu. Preservation Study on Chilled Meat Coated by Konjac Glucomannan[J]. Food Science, 2004, 25(8): 177-180 |
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| Authors: | PAN Si-yi WANG Ke-xing YANG Dong-xu |
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| Affiliation: | College of Food Science and Technology, Huazhong Agricultural University |
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| Abstract: | The effect of preservation on chilled meat coated by modified or non-modified konjac glucomannan was studied. Thepork was treated by 75% ethanol or 5‰ potassium sorbate before coating. The pH value,peroxidase activity,TVB-N andbacterial number were evaluation target.The result showed that the preservation effect on chilled meat coated by alkalinemodified konjac glucomannan and 2% chitosan were obviously better than others.The 1st shelf life was 9d. |
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| Keywords: | Konjac chilled meat coating preservation |
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