CAJ | 학술논문

新鲜美味的冷鲜肉受到广大消费者的喜爱。但冷鲜肉由于具有营养丰富、水分活度高等特点，容易滋生微生物。因此，选用安全、有效的保鲜剂对提升冷鲜肉的品质具有十分重要的意义。通过研究使用三种不同配比的复合保鲜剂后，冷鲜肉的菌落总数、挥发性盐基氮（ TVB－N）、pH值、出水损失率和感官指标等理化指标的变化，来分析其对冷鲜肉品质影响。实验结果表明：三种不同配比的复合保鲜剂均能不同程度地延长冷鲜肉的保鲜期，其中配比为0．2％茶多酚＋2％乳酸钠＋0．15％乳酸＋0．03％Nisin的复合保鲜剂对延长冷鲜肉保质期效果最佳。
신선미미적랭선육수도엄대소비자적희애。단랭선육유우구유영양봉부、수분활도고등특점，용역자생미생물。인차，선용안전、유효적보선제대제승랭선육적품질구유십분중요적의의。통과연구사용삼충불동배비적복합보선제후，랭선육적균락총수、휘발성염기담（ TVB－N）、pH치、출수손실솔화감관지표등이화지표적변화，래분석기대랭선육품질영향。실험결과표명：삼충불동배비적복합보선제균능불동정도지연장랭선육적보선기，기중배비위0．2％다다분＋2％유산납＋0．15％유산＋0．03％Nisin적복합보선제대연장랭선육보질기효과최가。
Delicious fresh chilled meat is loved by masses of consumers. It is easy to breed microor?ganisms because of its rich nutrition and high water activity. So it is very important to choose safe and ef?fective preservative for improving the quality of cold fresh meat. Three kinds of different proportion of compound preservative were used and the effects of the changes of colony count, TVB-N, pH value, water loss rate and sensory index on the quality of chilled meat were analyzed. The result showed that the three kinds of different proportion of compound preservative could prolong the shelf life of chilled meat in different degrees. The compound preservative of 0. 2% tea polyphenol +2% sodium lactate +0. 15%lactic acid+0. 03%Nisin had best effect to prolong the shelf life of chilled meat.