期刊论文

Effect of Organic Acids on the Storage Quality of Chilled Pork

中文

食品工业

1004-471X

2018

39

9

77-80

ZCNY2015000014:黄石市科技计划 2017C02:科技计划 2015A029:科技计划

本校为第一机构

基于单纯形重心设计法研究不同有机酸及其复合配比对冷鲜猪肉气调贮藏品质的影响。以5 mg/m L有机酸浸泡处理冷鲜猪肉,相较空白对照组,酒石酸、抗坏血酸、柠檬酸及其复合酸液处理均能有效抑制冷鲜猪肉气调贮藏过程中的微生物生长,同时减少挥发性盐基氮（TVB-N）生成。以复合酸液中各有机酸的质量分数为因素,以冷鲜猪肉贮藏至第6天的菌落总数和TVB-N值为响应值,分别构建回归模型优化有机酸配比。经比较验证发现,单一柠檬酸处理的保鲜效果最佳,冷鲜猪肉气调贮藏至第6天的菌落总数和TVB-N值分别为5.23 lg（CFU/g）和9.33mg/100 g,与对照组相比延长货架期约3 d。研究结果可为冷鲜猪肉的品质控制提供...

Based on the simplex centroid design method, the effect of different organic acids on the quality of chilled pork under controlled atmosphere was studied. Compared with the blank control group, the tartaric acid, ascorbic acid, citric acid and their mixed solution（5mg/mL, soaking treatment） could effectively inhibit the microbial growth of chilled pork during the controlled-atmosphere storage, while the total volatile base-salt nitrogen（TVB-N） content was decreased. Taking the mass percentage of each organic acid in the mixed acid solution ...