摘要
为了探究海藻糖对冷鲜肉的保鲜效果,将海藻糖、麦芽糖和蔗糖分别配成质量分数4%的水溶液对新鲜猪肉进行喷洒处理,同时将蒸馏水均匀喷涂于新鲜猪肉表面作为对照。用尼龙/聚乙烯(PA/PE)复合袋对经过喷洒处理的新鲜猪肉进行真空包装,于(4±0.5)℃和65%RH条件下冷藏,定期检测冷鲜肉的感官、理化及微生物等指标,对比海藻糖和麦芽糖、蔗糖的保鲜效果。另一方面,对上述3种双糖的不同浓度(2%、4%和6%)水溶液进行抑菌性能测试,对比其对常见冷鲜肉腐败菌的抑制作用。结果表明,海藻糖处理的猪肉货架期高达31 d,明显高于麦芽糖、蔗糖处理组(19 d^22 d)及蒸馏水空白组(<19 d)。海藻糖等双糖浸泡过的滤纸片周围均未出现抑菌圈。可见,海藻糖对冷鲜猪肉有明显的保鲜优势,但其作用方式与常见防腐剂不同,并非直接作用于腐败微生物。
To explore the preservative effect of the trehalose on chilled pork, 4% trehalose, maltose and sucrose were prepared and sprayed on the surface of fresh meat. Meanwhile, the distilled water was sprayed as a control. After spraying, the meat was vacuum packed with polyamide/polyethylene（PA/PE） membrane, and stored at（4±0.5） ℃ and 65% RH. The indexes such as sensory evaluation, physicochemical property, and microbial growth of chilled meat samples were measured every three days. Furthermore, antibacterial test was carried out with different concentration solution（2%, 4% and 6%） of disaccharide mentioned above. As a result, meat that had been treated with trehalose solution showed a shelf life of 31 days, significantly higher than the meat treated with maltose and sucrose solution（19~22 days） as well as the distilled water（〈19 days）. No inhibition zone exist around the filter paper soaked in disaccharide solution. It can be seen that the trehalose has obvious fresh-keeping effect on chilled meat, but it has no direct inhibiting effect on the spoilage microorganisms, which is very different from the common preservative.
出处
《食品科技》
CAS
北大核心
2016年第7期260-265,共6页
Food Science and Technology
基金
国家自然科学基金项目(51163010)
关键词
海藻糖
冷鲜猪肉
保鲜
trehalose
chilled pork
preservation
