摘要
为有效延长托盘包装冷却肉的货架期,进行了GNa液、Nisin、溶菌酶复合性保鲜实验。试验表明GNa液、Nisin、溶菌酶在非真空托盘包装保鲜的条件下配合性使用,能获得21天的有效保鲜期。试验还发现,GNa液、Nisin和溶菌酶应用于冷却肉的保鲜效果在真空包装和托盘包装的条件下,具有很大的差异,呈现出不同的规律,不仅汁液渗出量少,由于氧的存在,GNa液失去护色的效果,pH值未出现真空状态下的下降-上升-再下降-最后又上升的变化趋势,在托盘包装情况下Nisin抑制脂肪的酸败的效果不能充分发挥出来;同时发现溶菌酶和GNa的配合使用,在非真空托盘包装保鲜条件下,要好于Nisin、GNa的配合效果,GNa液在有氧的短时间内还表现出一定的抑制大肠菌群增殖的效果。
In this paper,GNa solution,nisin and lysozyme fresh-keeping experiments were studied to prolong the shelf of chilled meat with small tray package.The result showed that the combinative using of GNa solution,nisin and lysozyme in nonvaccum tray package can have a safe preserve period for 21days.The fresh-keeping effect of GNa solution,nisin and lysozyme on meat has significantly different law in the vaccum package and nonvaccum tray package.Under nonvaccum tray package,GNa solution can not keep natural color...
出处
《肉类研究》
2008年第2期60-67,共8页
Meat Research
