摘要
用三种不同浓度 (2 .0 %,2 .5 %,3 .0 %)山梨酸钾溶液处理新鲜牛肉 ,与未处理的牛肉对照 ,在常温 3 0℃下进行保鲜试验 ,采用感官和 TTC显色两种方法检验 ,综合评定 ,结果表明山梨酸钾有着良好的保鲜作用。 2 .5 %的山梨酸钾溶液处理后的牛肉保鲜时间可达 1 0 h以上。
Fresh Beef samples were treated with 2.0%, 2.5% and 3.0% of glocitol, respectively. Results showed that glocitol could maintain the normal color of beef and demonstrated good fresh preservation effects at 30℃, and fresh preservation effect of 2.5% glocitol could maintain for more than 10 hours.
出处
《黄牛杂志》
2002年第5期10-11,14,共3页
Journal of Yellow Cattle Science
