【摘要】 采用壳聚糖和薄荷提取液作为复合涂膜剂,研究冷却肉的保鲜效果。结果表明,壳聚糖薄荷提取液复合保鲜剂能有效的降低冷却肉的细菌总数、挥发性盐基氮(TVB-N)和汁液流失率,控制样品pH值和硫代巴比妥酸反应物值(TBARS)的上升;并且随着薄荷提取液浓度的增加,保鲜效果略有增强,有效延长冷却肉保质期。更多还原

【Abstract】 The objective was to investigate the chilled meat preservation by chitosan and mint extract as a composite coating agent.The results showed that the chitosan and mint extract composite coating agent had a distinct preservative effect on chilled meat.It could reduce the microbial flora counts,TVB-N and drip loss,at the same time,control pH and TBARS.The higher the concentration of the mint extract,the better the preservative effect.The composite antistaling agent prolonges the shelf life of chilled meat.更多还原