|
|||||
|
|
| 分割托盘小包装冷却肉溶菌酶、Nisin、GNa液保鲜试验研究 | |
| 引用本文： | 马美湖,娄爱华,郭爱玲,顾仁勇,傅传昌,蔡朝霞,葛长荣,李斌,林亲录,申星锦,方金华.分割托盘小包装冷却肉溶菌酶、Nisin、GNa液保鲜试验研究[J].肉类研究,2008(3):44-51. |
| 作者姓名： | 马美湖 娄爱华 郭爱玲 顾仁勇 傅传昌 蔡朝霞 葛长荣 李斌 林亲录 申星锦 方金华 |
| 作者单位： | 1. 华中农业大学食品科技学院,武汉,430070 2. 湖南农业大学食品科技学院,长沙,410128 3. 吉首大学食品科学研究所,吉首,416000 4. 云南农业大学食品学院,昆明,650201 5. 武汉中粮肉食品有限公司,武汉,430200 |
| 摘 要： | 在溶菌酶、Nisin、GNa保鲜剂对托盘小包装冷却肉复合性保鲜的基础上,为取得更好的保鲜实验效果,进一步开展了溶菌酶、Nisin、GNa保鲜剂正交实验研究,以研究出能应用于生产实际的托盘包装冷却肉的有效保鲜剂。通过L9(34)正交试验,结果表明,三种保鲜剂经正交实验配合使用,对非真空托盘包装保鲜冷却肉的保鲜效果非常显著,使托盘包装保鲜的冷却肉在0～4℃条件下,有效保存时间达到24天以上。经正交实验研究后得出较优的工艺条件为A3B2C2D2,即GNa液采用5000ppm,Nisin2500ppm,溶菌酶2500ppm,用乳酸调pH值至4.5。 |
| 关 键 词： | 冷却肉 肉品保鲜 托盘包装 溶菌酶 乳酸菌肽(Nisin) GNa液 |
| 文章编号： | 1001-8123(2008)03-0044-08 |
Fresh-Keeping Experiment of Chilled Meat by Small Tray Package with Lysozyme, Nis in and Gna Solution |
|
| Ma Mei-hu,Lou Ai-hua,Guo Ai-ling,Gu Ren-yong,Fu Chuan-chang,Cai Zhao-xia,Ge Chang-rong,Lj Bin,Lin Qin-lu,Shen Xing-jin,Fang Jin-hua.Fresh-Keeping Experiment of Chilled Meat by Small Tray Package with Lysozyme, Nis in and Gna Solution[J].Meat Research,2008(3):44-51. | |
| Authors: | Ma Mei-hu Lou Ai-hua Guo Ai-ling Gu Ren-yong Fu Chuan-chang Cai Zhao-xia Ge Chang-rong Lj Bin Lin Qin-lu Shen Xing-jin Fang Jin-hua |
| Affiliation: | Ma Mei-hu1; Lou Ai-hua2; G uo Ai-ling 1; Gu Ren-yong 3; Fu Chuan-chang 3; Cai Zhao-xia1; G e Chang-rong 4; L i Bin1; L in Qin-lu2; Shen X ing-jin5; Fang Jin-hua5 (1.Colleg e of Food Science and Technolog y of Huazhong Ag riculture University; Wuhan; 430070; 2.Colleg e of Food Science and Technolog y of Hunan Ag ricultural University; Hunan; 410128; 3.Food Science Institute of Jishou University; Jishou; 416000; 4.Food Colleg e of Yunnan Ag ricultural University; Kunming; 650201; 5.Wuhan Zhong liang Meat-food Stuff Co.; L td; ...; |
| Abstract: | Based on the study of GNa solution,nisin and lysozy me combinative fresh-keeping experiments, further orthog onal experiment of GNa solution,nisin and lysozy me were developed for a better fresh-keeping effect.The result of L9(34)orthog onal experiment showed three kinds of preservative used combinative has a sig nificant fresh-keeping effect on nonvaccum tray packag echilled meat.It can have a safe preserve period over 24day sunder 0～4℃ The optimum orthog onal experiment process conditions were A3B2C2D2.Th... |
| Keywords: | Chilled meat Fresh-keeping of meat Tray package Lysozyme Nisin GNa solution |
| 本文献已被 维普 万方数据 等数据库收录！ | |