摘要
采用不同添加量的红曲米粉(100g肉样中含有红曲米粉0,0.0625g,0.125g、0.25g、0.5g、1g)应用于冷鲜肉,随冷藏天数(0,1,2,3,4,5,7,9d)的延长,测其pH及高铁肌红蛋白的变化。对其感官指标和理化指标进行测定,根据结果评价红曲米粉应用于猪肉的保鲜作用。结果显示添加量为0.125g/100g肉样和0.25g/100g肉样的实验组,不仅感官评价、理化指标等较好,保鲜效果也比较优异,相对于空白组,可以有效地将保存期延长3～5d。
Adding different amount of red yeast rice to chilled pork meat （0, 0. 0625, 0. 125, 0.25, 0.5, lg per 100g pork） , the pH, Met Mb（%） changes at 0d, ld, 2d,3d, 4d,Sd,7d,9d. were meas- ured, and cooking loss, color, hardness, adhesiveness, resilience and other sensory indicators were also studied to determine the proper additive amount for chilled pork. The results showed that the meat adding 0. 125g/100g and 0.25g/100g （red yeast rice/meat） possessed better preservation and additional effect at sensory evaluation and physics and chemistry targets compared to the control group.
出处
《肉类工业》
2012年第7期31-34,共4页
Meat Industry
