CAJ | 학술논문

为提高鱼香肉丝的贮藏品质和延长其保藏期,在温度为0~4℃冷藏条件下,设10个气调包装的复合防霉剂处理组,探讨不同的复合防霉剂对鱼香肉丝的贮藏效果.结果显示：在24 d的贮藏期内,0.1%山梨酸钾、0.1%双乙酸钠、0.04%脱氢乙酸钠和1.50%甘油复合使用对鱼香肉丝保藏效果最佳,细菌总数都较低,感官评定最佳.
위제고어향육사적저장품질화연장기보장기,재온도위0~4℃랭장조건하,설10개기조포장적복합방매제처리조,탐토불동적복합방매제대어향육사적저장효과.결과현시：재24 d적저장기내,0.1%산리산갑、0.1%쌍을산납、0.04%탈경을산납화1.50%감유복합사용대어향육사보장효과최가,세균총수도교저,감관평정최가.
In order to improve the storage quality of the shredded pork with garlic sauce and extend their storage period,10 treatment groups of modified atmosphere packaging (MAP) with comprehensive anti-mould were established to investigate the effection of different comprehensive anti-mould on the shredded pork with garlic sauce at the refrigerator temperatures of 0~4 ℃.The results showed that the best combination for preservation in the research was mixed with 0.1% potassium sorbate,0.1% sodium diacetate,0.04% sodium dehydroacetate and 1.50%glycerinum.It led to the lowest total number of bacteria and best sensory evaluation within 24 d of the storage period.