中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
7期
18-21,28
,共5页
天然保鲜剂%真空包装%手抓羊肉%保鲜
天然保鮮劑%真空包裝%手抓羊肉%保鮮
천연보선제%진공포장%수조양육%보선
nature antistaling agent%vacuum packaging%hand grasped mutton%fresh-keeping
采用正交实验，研究了由大蒜提取物（A）、辣椒提取物（B）、生姜提取物（C）和茶多酚（D）4种天然保鲜剂组成的复合天然保鲜剂对真空包装手抓羊肉的保鲜效果。实验在无菌条件下，用不同的复合保鲜剂对手抓羊肉进行处理并真空包装后，于4℃贮藏过程中（第0，1，2，3，4，5周）测定其菌落总数、pH值、汁液流失率、TVB-N值和感官指标。结果表明：4种天然保鲜剂的最优组合是A1 B2 C3 D3；该组合有明显的抑菌效果，各项理化指标都比对照组有明显改善，可使手抓羊肉在贮藏5周后仍保持良好的品质，大大延长了其货架期。
採用正交實驗，研究瞭由大蒜提取物（A）、辣椒提取物（B）、生薑提取物（C）和茶多酚（D）4種天然保鮮劑組成的複閤天然保鮮劑對真空包裝手抓羊肉的保鮮效果。實驗在無菌條件下，用不同的複閤保鮮劑對手抓羊肉進行處理併真空包裝後，于4℃貯藏過程中（第0，1，2，3，4，5週）測定其菌落總數、pH值、汁液流失率、TVB-N值和感官指標。結果錶明：4種天然保鮮劑的最優組閤是A1 B2 C3 D3；該組閤有明顯的抑菌效果，各項理化指標都比對照組有明顯改善，可使手抓羊肉在貯藏5週後仍保持良好的品質，大大延長瞭其貨架期。
채용정교실험，연구료유대산제취물（A）、랄초제취물（B）、생강제취물（C）화다다분（D）4충천연보선제조성적복합천연보선제대진공포장수조양육적보선효과。실험재무균조건하，용불동적복합보선제대수조양육진행처리병진공포장후，우4℃저장과정중（제0，1，2，3，4，5주）측정기균락총수、pH치、즙액류실솔、TVB-N치화감관지표。결과표명：4충천연보선제적최우조합시A1 B2 C3 D3；해조합유명현적억균효과，각항이화지표도비대조조유명현개선，가사수조양육재저장5주후잉보지량호적품질，대대연장료기화가기。
Orthogonal experiment is designed to investigate the fresh-keeping effect of antistaling a-gents composed of four kinds of natural antistaling agents:garlic extract (A),chili extract (B),gin-ger extract (C)and tea polyphenol (D)on hand grasped mutton with vacuum packaged.After hand grasped mutton is treated with different proportion of compound antistaling agents and vacuum packa-ging,the total number of colonies,pH,juice leakage rate,TVB-N value and sensory indexes are de-tected in the 0~5th week respectively during storage period under 4 ℃.The results show that the op-timal combination of the four kinds of natural antistaling agents is A1 B2 C3 D3 .Compared with the con-trol group,the experimental group has obvious bacteriostatic effect,and its physical and chemical in-dicators are better,five weeks later,the experimental group still keeps great sensory characteristics, and its shelf-life is extended greatly.
