肉类工业
肉類工業
육류공업
Meat Industry
2015年
9期
43-45
,共3页
刘彩云%彭章普%邵建宁%麻和平%张文齐
劉綵雲%彭章普%邵建寧%痳和平%張文齊
류채운%팽장보%소건저%마화평%장문제
冷却猪肉%中草药%防腐剂%保鲜
冷卻豬肉%中草藥%防腐劑%保鮮
냉각저육%중초약%방부제%보선
chilled pork%Chinese medicinal herbs%preservatives%preservation
以蒸馏水处理为对照，分别探讨了4种中草药复配液对冷却猪肉的保鲜效果。结果表明：不同中草药复配液均可延长冷却猪肉的保藏时间，其中以FP1复配液的保鲜效果最好，可使冷却猪肉贮藏期达15d，比对照延长12d。
以蒸餾水處理為對照，分彆探討瞭4種中草藥複配液對冷卻豬肉的保鮮效果。結果錶明：不同中草藥複配液均可延長冷卻豬肉的保藏時間，其中以FP1複配液的保鮮效果最好，可使冷卻豬肉貯藏期達15d，比對照延長12d。
이증류수처리위대조，분별탐토료4충중초약복배액대냉각저육적보선효과。결과표명：불동중초약복배액균가연장냉각저육적보장시간，기중이FP1복배액적보선효과최호，가사냉각저육저장기체15d，비대조연장12d。
The preservation effects of four compound liquors of Chinese medicinal herbs on chilled pork were studied respectively. Samples treated with distilled water were taken as controls. The results showed that different compound liquors could prolong the storage time of chilled pork. The effect of FP1 was the best. It made the shelf life reach to 15 days. Compared with controls it prolonged for 12 more days.
