摘要
以清真牛肉为原料,经单一保鲜剂的保鲜效果研究确定两组复合保鲜剂,并对其保鲜效果进行比较,确定最佳复合保鲜剂。复合保鲜剂为第一组:海藻胶和壳聚糖与苯甲酸钠、柠檬酸等;第二组:茶多酚与苯甲酸钠、柠檬酸等。同时对两组复合保鲜剂作用下的冷却牛肉的感官指标、系水力、细菌总数、pH值进行综合评定。结果表明,第一组复合保鲜剂的保鲜效果最佳,其保质期可达14d以上。
This paper selected Muslim chilled beef as raw material, compared freshness effects of composite fresh-keeping film between two groups which were identified form the single preservative treatment. The first group is composite of alginate, Chitosan, Sodium benzoate, Citric acid etc. The second group is composite of tea polyphenols, Sodium benzoate, Citric acid. By measuring the indexes of the chilled beef such as colony count, Aw, pH, make a comprehensive evaluation. The result showed： the group one of the experiment have the best preservation, the validity of chilled beef was over 14 days.
出处
《食品科技》
CAS
北大核心
2009年第8期89-92,共4页
Food Science and Technology
关键词
冷却牛肉
清真
保鲜
保鲜剂
chilled beef
muslim
preserving
preservatives
