【摘要】 为了延缓冷藏期间牛蛙腿肉品质的劣变，研究了2%复合磷酸盐和1.5%海藻酸钠对牛蛙腿肉冷藏期间品质的影响。结果表明，复合磷酸盐和海藻酸钠均可改善冷藏期间牛蛙腿肉的色泽，延缓感官品质劣化，抑制菌落总数和TVB-N值的上升，而且两者联合使用效果更佳。复合磷酸盐可显著提高牛蛙腿肉的pH,而海藻酸钠对pH的影响较小。分析菌落总数和感官评分可知，对照组牛蛙腿肉的可食用期限为4 d,复合磷酸盐和海藻酸钠对冷藏牛蛙腿肉的可食用期限有显著的延长效果，且两者联用效果更佳，其中海藻酸钠处理延长1 d,复合磷酸盐处理延长1～2 d,复合磷酸盐和海藻酸钠联用延长2～3 d。更多还原

【Abstract】 To delay the deterioration of the quality of bullfrog leg meat during cold storage, the effects of 2% compound phosphate and 1.5% sodium alginate on the quality of bullfrog leg meat during cold storage are investigated. The results show that compound phosphate and sodium alginate both can improve the color of bullfrog leg meat during cold storage, delay the deterioration of sensory quality and inhibit the increase of total number of colonies and TVB-N value. Furthermore, the effect is better when the two are combined. Compound phosphate could significantly increase pH of bullfrog leg meat, while sodium alginate has little effect on pH. The edible period of bullfrog leg meat in the control group is 4 days through the analysis of total number of colonies and sensory scores. Compound phosphate and sodium alginate have a significant effect on prolonging the edible period of chilled bullfrog leg meat, and the effect is better when the two are combined. The edible period of chilled bullfrog leg meat is prolonged by 1 day with sodium alginate, 1～2 days with compound phosphate, and 2～3 days with the combination of compound phosphate and sodium alginate.更多还原