摘要
以新鲜牦牛肉为原料,采用生姜提取液(鲜生姜汁∶蒸馏水=1∶5)喷淋处理,结合真空复合膜包装技术,研究在(3±1)℃条件下储藏21 d新鲜牦牛肉的感官品质、细菌总数、p H、挥发性盐基氮(TVBN)含量等指标的变化规律。结果表明,生姜提取液处理可保持牦牛肉较高的感官品质,降低水分损失率和菌落总数增长速度,储藏期间肉的p H处在鲜肉范围内,有效减缓了TVB-N含量的升高,明显延长了牦牛肉的储藏时间,具有较好的保鲜效果。
The fresh yak meat was sprayed by ginger extract （the ratio of fresh ginger juice to distilled water was 1：5 ）, vacuum packaged with composite film, and then stored at （3±1）℃ for 21 days. The change regulation of sensory quality, total bacterial count, pH and volatile amino nitrogen （TVB-N） content of fresh yak meat were studied. The results showed that, the treatment of ginger extract could maintain the higher sensory quality of yak meat, keep low water loss rate and the growth rate of the total number of colonies, keep the pH of yak meat in the range of fresh meat during storage, effectively inhibit the increase of TVB-N content, significantly prolong storage time of yak meat, and had a good preservation effect.
出处
《保鲜与加工》
CAS
北大核心
2015年第6期43-46,共4页
Storage and Process
