摘要
在溶菌酶、Nisin、GNa保鲜剂对托盘小包装冷却肉复合性保鲜的基础上,为取得更好的保鲜实验效果,进一步开展了溶菌酶、Nisin、GNa保鲜剂正交实验研究,以研究出能应用于生产实际的托盘包装冷却肉的有效保鲜剂。通过L9(34)正交试验,结果表明,三种保鲜剂经正交实验配合使用,对非真空托盘包装保鲜冷却肉的保鲜效果非常显著,使托盘包装保鲜的冷却肉在0～4℃条件下,有效保存时间达到24天以上。经正交实验研究后得出较优的工艺条件为A3B2C2D2,即GNa液采用5000ppm,Nisin2500ppm,溶菌酶2500ppm,用乳酸调pH值至4.5。
Based on the study of GNa solution,nisin and lysozy me combinative fresh-keeping experiments, further orthog onal experiment of GNa solution,nisin and lysozy me were developed for a better fresh-keeping effect.The result of L9(34)orthog onal experiment showed three kinds of preservative used combinative has a sig nificant fresh-keeping effect on nonvaccum tray packag echilled meat.It can have a safe preserve period over 24day sunder 0～4℃ The optimum orthog onal experiment process conditions were A3B2C2D2.Th...
出处
《肉类研究》
2008年第3期44-51,共8页
Meat Research
