CAJ | 학술논문

以冷却猪肉为试样,采用浸泡鲜液的方式,研究了冷藏条件下溶菌酶和溶菌酶复合保鲜剂的保鲜效果.结果表明:80 000 U/mL溶菌酶液能够较好抑制微生物的繁殖,猪肉色泽保持较好.80 000 U/mL酶液与0.1%(w/v)异Vc钠和5%(w/v)茁霉多糖复合保鲜剂保鲜效果最好,能够有效抑制微生物繁殖、抑制或延缓挥发性盐基氮浓度的上升和抑制感官评定等级下降.
이냉각저육위시양,채용침포선액적방식,연구료랭장조건하용균매화용균매복합보선제적보선효과.결과표명:80 000 U/mL용균매액능구교호억제미생물적번식,저육색택보지교호.80 000 U/mL매액여0.1%(w/v)이Vc납화5%(w/v)촬매다당복합보선제보선효과최호,능구유효억제미생물번식、억제혹연완휘발성염기담농도적상승화억제감관평정등급하강.
Chilled pork was treated with lysozyme solution and its compound antistaling agents,and then stored at 0～4℃ in order to investigate the effects of lysozyme and its compound antistaling agents on keeping chilled pork fresh.The results showed that 80 000 U/mL lysozyme solution had a rather good inhibiting effect on bacterial reproduction and kept the pork color good.The compound antistaling agent containing 80 000 U/mL lysozyme,0.1%(w/v)sodium erythorbate and 5%(w/v)pullulan had the best effec on keeping chilled pork fresh,effectively inhibiting the bacterial reproduction,decreasing the TBV-N content and raising the grade of chilled pork.in sensory evaluation.