摘要
本研究将乳酸钠用于牛肉冷却肉的保鲜 ,主要是探讨了以下 2方面的内容 :第一 ,应用单因子试验配置 5个不同浓度的保鲜液 ,用浸泡的方式对肉块进行处理 ,真空包装 ,冷藏 ,用挥发性盐基氮为指标找出有效的保鲜浓度 ;第二 ,利用四因子二次正交旋转设计 ,探讨乳酸钠与保鲜剂山梨酸钾、丙酸钙和乳酸链球菌素 (nisin)之间的相互作用。试验结果表明 :乳酸钠的有效抑菌浓度为 4 % ,与其它保鲜剂的关系为 :与丙酸钙无相互作用 ,与山梨酸钾具拮抗作用 ,与nisin具协同作用。
In this study ,sodium lactate was used in the preservation of refrigerated beef. This paper included two sections: the first section was mainly to find out the effective preservative concentration, through one factor experiment——designing 5 preservative solution with different concentrations, dipping each beef group into different solution, then vacuum packaging, storing at 2±2℃. In the second section, applying four factors quadratic rotating design, we studied the reciprocity between sodium lactate and potassium sorbate, calcium propionate, or nisin.The major results of the study were: (1) sodium lactate had significant effect on beef preservation and the higher the concentration, the better the efficacy of the preservation through statistic analysis, the results suggested that the optimal concentration of sodium lactate was 4%;(2)applying four factors quadratic rotating design, we found that sodium lactate had synergistic effect with nisin, but had counteraction with potassium sorbate.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2000年第3期1-5,共5页
Food and Fermentation Industries
基金
国家"九五"重中之重科技攻关计划课题! (96 - 0 0 3- 0 3- 0 5 )
关键词
乳酸钠
牛肉冷却肉
保鲜
相互作用
sodium lactate, refrigerated beef, preservation, reciprocity
