【摘要】 将鲜猪肉用1％过氧乙酸表面杀菌后,浸入2％焦磷酸钠、3％柠檬酸、2％抗坏血酸和3％葡萄糖保鲜液中30～60s,在常温下(20～25℃)可保存4～5天。本文还对有机酸的保鲜机制作了探讨。更多还原

【Abstract】 Surface disinfection of fresh pork with 1 % peroxyacetic acid followed by soaking it in an antistaling agent composed of 2 % sodium pyrophosphate, 3 % citric acid , 2 % vitamin C and 3 % glucose for 30-60 seconds at 20-25’C kept the pork fresh in 4~5 days in the experiment. The microbiloogical and biochemical mechanism of the preservative effects of organic acids is discussed.更多还原