食品科学 ›› 2000, Vol. 21 ›› Issue (10): 60-64.
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殷涌光, 梁小峻, 赵武奇
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YIN Yong-Guang, LIANG Xiao-Jun, ZHAO Wu-Qi
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摘要: 研究了魔芋甘露聚糖的抑菌作用,探讨了保鲜液各组分对肉上微生物抑制作用的主次因素和最优组合,得出了保鲜液处理的肉在30、20、10℃下的pH值、微生物含量的变化规律方程。鲜肉保鲜试验证明,该保鲜液对肉具有明显的保鲜作用。
关键词: 鲜肉, 保鲜, 非冷藏
Abstract: In this paper the authors investigated the konjacmannan’s anti-microbial effect. analysed primary and secondary factor and the best component composition of preserving solution.The fresh meat pH variation equations were obtained respectively under 30℃ .200℃, 10℃ .Fresh meat experiments showed that this preserving solution was useful to the preservation of fresh meat.
Key words: Fresh meat Preservation No-clld
殷涌光, 梁小峻, 赵武奇. 鲜肉非冷藏保鲜技术研究[J]. 食品科学, 2000, 21(10): 60-64.
YIN Yong-Guang, LIANG Xiao-Jun, ZHAO Wu-Qi. Study on Non-Refrigeration Technology to Preserve Fresh Meat[J]. FOOD SCIENCE, 2000, 21(10): 60-64.
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