肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2015年
6期
34-36
,共3页
冷鲜肉%天然复合保鲜剂%抑菌试验%货架期
冷鮮肉%天然複閤保鮮劑%抑菌試驗%貨架期
랭선육%천연복합보선제%억균시험%화가기
chilled meat%natural compound preservatives%bacteriostatic test%shelf life
目的：研究天然复合保鲜剂对冷鲜肉中微生物的影响。方法：选择天然复合保鲜剂处理组和空白组，采用微量稀释法测定冷鲜肉在0～4℃冷藏10d 的菌落总数、大肠菌群数、乳酸菌数。结果显示，应用天然复合保鲜剂后，冷鲜肉各项微生物学指标同比均低于空白组。结论：该复合保鲜剂能有效延长货架期。
目的：研究天然複閤保鮮劑對冷鮮肉中微生物的影響。方法：選擇天然複閤保鮮劑處理組和空白組，採用微量稀釋法測定冷鮮肉在0～4℃冷藏10d 的菌落總數、大腸菌群數、乳痠菌數。結果顯示，應用天然複閤保鮮劑後，冷鮮肉各項微生物學指標同比均低于空白組。結論：該複閤保鮮劑能有效延長貨架期。
목적：연구천연복합보선제대랭선육중미생물적영향。방법：선택천연복합보선제처리조화공백조，채용미량희석법측정랭선육재0～4℃랭장10d 적균락총수、대장균군수、유산균수。결과현시，응용천연복합보선제후，랭선육각항미생물학지표동비균저우공백조。결론：해복합보선제능유효연장화가기。
The effect of natural compound preservatives on microorganisms in chilled meat was stud?ied. The treatment group and control group of natural compound preservative were chosen. Microdilution method was taken to detect the colony count, total coliform and lactic acid bacteria of chilled fresh meat refrigerated at 0 ~ 4 ℃ for 10 days. The results showed that the microbiology indexes of chilled meat were lower than that of control group when using natural compound preservatives. The compound preserv?atives could effectively prolong the shelf life.
