| 壳聚糖对冷却猪肉品质特性的影响研究 |
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| 引用本文： | 杨新磊,丁武. 壳聚糖对冷却猪肉品质特性的影响研究[J]. 肉类工业, 2012, 0(7): 23-26 |
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| 作者姓名： | 杨新磊 丁武 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,陕西杨凌,712100 |
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| 摘 要： | 对壳聚糖在贮藏期间对冷却猪肉的感官性状(色泽、持水力)、理化品质(pH值、TBA、TVB-N)和微生物品质(菌落总数)的影响进行研究。添加壳聚糖能够明显的抑制微生物的生长(p<0.05),随着壳聚糖添加浓度的增大,脂质氧化率、挥发性盐基氮增加率及pH值上升率均下降,而持水力则呈现上升趋势。经过1.5%壳聚糖处理的样品在各方面的综合品质最好。
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| 关 键 词： | 壳聚糖 冷却猪肉 品质 |
Effects of Chitosan on quality properties of chilled pork |
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| YANG Xin-lei,DING Wu. Effects of Chitosan on quality properties of chilled pork[J]. Meat Industry, 2012, 0(7): 23-26 |
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| Authors: | YANG Xin-lei DING Wu |
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| Affiliation: | YANG Xin-lei DING Wu |
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| Abstract: | The effects of chitosan on sensory properties(color,water-holding capacity),physicochemical-chemical(pH,TBA,TVB-N) and microbiological(total plate count) stored at 4℃ were investigated.Chitosan addition resulted in significant(p<0.05) inhibition of microbial growth;the rate of lipid oxidation,TVB-N and pH in chilled pork meat were significantly decreased(p < 0.05) with the increase of chitosan addition,while the water-holding capacity was increased all along.The samples adding 1.5% of chitosan were considered as the most acceptable. |
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| Keywords: | chitosan chilled pork quality |
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