The Preservation Effects of Pumpkin Extract on Cooled Mutton

Abstract

Abstract: Bacteriostasis diameters of pumpkin extract’s influences on several test organisms were assayed by means of filter paperexamination. The effects on mutton preservation by pumpkin extract immersion combined with vacuum packaging during 0～4℃.The result showed that pumpkin extract had an evident bacteriostatic effect on the five test species and has effect on Saccharomycescerevisiae and Aspergillus, while no effect on Candida,penicillium and rhizopus. The results also showed that the storage timeof mutton soaked in pumpkin extract was 4～5 days longer than the control group soaked in water.

Key words: , pumpkin juice； mutton； bacteriostasis； freshness preserving；

GU Ren-Yong, TANG Bi-Hua, FU Wei-Chang. The Preservation Effects of Pumpkin Extract on Cooled Mutton[J]. FOOD SCIENCE, 2006, 27(3): 228-230.

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The Preservation Effects of Pumpkin Extract on Cooled Mutton

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