肉类工业
肉類工業
육류공업
Meat Industry
2015年
9期
27-29
,共3页
天然防腐剂%冷鲜羊肉%保鲜
天然防腐劑%冷鮮羊肉%保鮮
천연방부제%랭선양육%보선
natural preservatives%chilled mutton%preservation
分别采用托盘包装和无菌包装进行试验，通过测定在3±1℃下贮存过程中菌落总数、pH值及TVB－N，了解天然防腐剂结合托盘包装或无菌包装对延长羊肉保鲜的效果。结果表明：无菌包装的包装效果优于托盘包装，结合大青叶、野菊花、乌梅提取液可使冷鲜羊肉15d内保持在二级鲜度。
分彆採用託盤包裝和無菌包裝進行試驗，通過測定在3±1℃下貯存過程中菌落總數、pH值及TVB－N，瞭解天然防腐劑結閤託盤包裝或無菌包裝對延長羊肉保鮮的效果。結果錶明：無菌包裝的包裝效果優于託盤包裝，結閤大青葉、野菊花、烏梅提取液可使冷鮮羊肉15d內保持在二級鮮度。
분별채용탁반포장화무균포장진행시험，통과측정재3±1℃하저존과정중균락총수、pH치급TVB－N，료해천연방부제결합탁반포장혹무균포장대연장양육보선적효과。결과표명：무균포장적포장효과우우탁반포장，결합대청협、야국화、오매제취액가사랭선양육15d내보지재이급선도。
The pallet packaging and aseptic packaging were taken to do experiment respectively. The total number of colonies, pH and TVB -N of mutton in the process of storage under 3 ± 1℃were measured to research the effect of natural preservatives combined with pallet packing or aseptic packaging on extending mutton preservation. The results showed that the effect of aseptic packaging was better than the pallet packaging. Combined with the leaf,wild chrysanthemum flowers,and plum extract,mutton could keep second freshness in 15 days.
