李新福;张威;李超;赵明明;李清光;李聪;徐宝才;

• 1:肉品加工与质量控制国家重点实验室江苏雨润肉食品有限公司
• 2:南京工业职业技术学院
• 3:江苏经贸职业技术学院健康学院

摘要(Abstract)：

研究了3种保鲜剂(Nisin、茶多酚、乳酸)在模拟生产过程中不同浓度、温度和喷涂量条件下对冷鲜猪肉品质的影响。通过测定冷鲜猪肉的菌落总数和挥发性盐基氮(TVB-N),发现3种保鲜剂均能显著降低贮藏期间的菌落总数和TVB-N值(P<0.05)。3种保鲜剂对冷鲜猪肉均有显著保鲜效果,但3种保鲜剂的保鲜效果差异不显著。

关键词(KeyWords)： 冷鲜肉;Nisin;茶多酚;乳酸;品质

Abstract:

Keywords:

基金项目(Foundation): 江苏现代农业(生猪)产业技术体系肉品加工创新团队项目(JATS[2018]014)

作者(Author): 李新福;张威;李超;赵明明;李清光;李聪;徐宝才;

Email:

DOI:

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