【摘要】 采用不同添加量的红曲米粉(100g肉样中含有红曲米粉0,0.0625g,0.125g、0.25g、0.5g、1g)应用于冷鲜肉,随冷藏天数(0,1,2,3,4,5,7,9d)的延长,测其pH及高铁肌红蛋白的变化。对其感官指标和理化指标进行测定,根据结果评价红曲米粉应用于猪肉的保鲜作用。结果显示添加量为0.125g/100g肉样和0.25g/100g肉样的实验组,不仅感官评价、理化指标等较好,保鲜效果也比较优异,相对于空白组,可以有效地将保存期延长3～5d。更多还原

【Abstract】 Adding different amount of red yeast rice to chilled pork meat(0,0.0625,0.125,0.25,0.5,1g per 100g pork),the pH,Met Mb(%) changes at 0d,1d,2d,3d,4d,5d,7d,9d.were measured,and cooking loss,color,hardness,adhesiveness,resilience and other sensory indicators were also studied to determine the proper additive amount for chilled pork.The results showed that the meat adding 0.125g /100g and 0.25g/100g(red yeast rice/meat) possessed better preservation and additional effect at sensory evaluation and physics and chemistry targets compared to the control group.更多还原