【摘要】 添加不同质量分数(0.0625%、0.125%、0.25%、0.5%、1%)的红曲米粉应用于冷鲜肉,随冷藏时间(0～9d)的延长,测其pH值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,以此评价红曲米粉应用于猪肉的保鲜作用。结果显示,添加0.125%和0.25%红曲的肉样,不仅感官评价、理化指标等较好,保鲜效果也比较优异,相对于空白对照组,可以有效地将保存期延长3～5d。更多还原

【Abstract】 The pH and MetMb content changes of chilled pork meat with different amounts(0,0.0625%,0.125%,0.25%,0.5% and 1%) of red yeast rice addition were measured during 9 d storage at 4 ℃.In addition,physiochemical and sensory properties were determined to evaluate the preservative effect of red yeast rice on chilled pork meat.Chilled pork meat samples with red yeast rice addition at 0.125% and 0.25% showed better sensory and physiochemical properties and were preserved better.Their shelf lives were prolonged by 3—5 days compared to blank control samples.更多还原