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| 分割托盘小包装冷却肉保鲜技术研究 | |
| 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,李克荣,方金华,方四科.分割托盘小包装冷却肉保鲜技术研究[J].肉类研究,2008(2):60-67. |
| 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 李克荣 方金华 方四科 |
| 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 6. 湖北绿生畜牧科技发展有限公司,湖北,433000 |
| 摘 要： | 为有效延长托盘包装冷却肉的货架期,进行了GNa液、Nisin、溶菌酶复合性保鲜实验。试验表明GNa液、Nisin、溶菌酶在非真空托盘包装保鲜的条件下配合性使用,能获得21天的有效保鲜期。试验还发现,GNa液、Nisin和溶菌酶应用于冷却肉的保鲜效果在真空包装和托盘包装的条件下,具有很大的差异,呈现出不同的规律,不仅汁液渗出量少,由于氧的存在,GNa液失去护色的效果,pH值未出现真空状态下的下降-上升-再下降-最后又上升的变化趋势,在托盘包装情况下Nisin抑制脂肪的酸败的效果不能充分发挥出来;同时发现溶菌酶和GNa的配合使用,在非真空托盘包装保鲜条件下,要好于Nisin、GNa的配合效果,GNa液在有氧的短时间内还表现出一定的抑制大肠菌群增殖的效果。 |
| 关 键 词： | 冷却肉的托盘保鲜 GNa液 乳酸菌肽(Nisin) 溶菌酶 |
| 文章编号： | 1001-8123(2008)02-0060-08 |
The Research on the Fresh-Keeping Technology for Chilled Meat with Small Tray Package |
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| Ma Mei-hu,Lou Ai-hua,Guo Ai-ling,Gu Ren-yong,Fu Churn-chang,Cai Zhao-xia,Ge Chang-rong,Li Bin,Lin Qin-lu,Shen Xing-jin,Li Ke-rong,Fang Jin-hua,Fang Si-ke.The Research on the Fresh-Keeping Technology for Chilled Meat with Small Tray Package[J].Meat Research,2008(2):60-67. | |
| Authors: | Ma Mei-hu Lou Ai-hua Guo Ai-ling Gu Ren-yong Fu Churn-chang Cai Zhao-xia Ge Chang-rong Li Bin Lin Qin-lu Shen Xing-jin Li Ke-rong Fang Jin-hua Fang Si-ke |
| Affiliation: | Ma Mei-hu1; Lou Ai-hua2; Guo Ai-ling1; Gu Ren-yong3; Fu Chuan-chang3; Cai Zhao-xia1; Ge Chang-rong4; Li Bin1; Lin Qin-lu2; Shen Xing-jin5; Li Ke-rong6; Fang Jin-hua5; Fang Si-ke6 (1.College of Food Science and Technology of Huazhong Agriculture University; Wuhan 430070 2.College of Food Science and Technology of Hunan Agricultural University; Hunan 410128 3.Food Science Institute of Jishou University; Jishou 416000 4.Food College of Yunnan Agricultural University; Kunming 650201 5.Wuhan Zhongliang Meat-food Stuff Co.; Ltd; w...; |
| Abstract: | In this paper,GNa solution,nisin and lysozyme fresh-keeping experiments were studied to prolong the shelf of chilled meat with small tray package.The result showed that the combinative using of GNa solution,nisin and lysozyme in nonvaccum tray package can have a safe preserve period for 21days.The fresh-keeping effect of GNa solution,nisin and lysozyme on meat has significantly different law in the vaccum package and nonvaccum tray package.Under nonvaccum tray package,GNa solution can not keep natural color... |
| Keywords: | Fresh-keeping technology for chilled meat with tray package GNa solution Lysozyme Nisin |
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