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The effect of nisin and chitosan cooperating with lactic acid on fresh-keeping of chilled pork
Author(s): 
Pages: 1817-1821
Year: Issue:  10
Journal: Acta Agriculturae Zhejiangensis

Keyword:  chitosanlactic acidchilled pork;
Abstract: 分别采用0.06% nisin,0.06% nisin +0.5%乳酸,0.5%壳聚糖,0.5%壳聚糖+0.5%乳酸,0.5%壳聚糖+1%醋酸溶液以及无菌蒸馏水(对照组)浸泡处理冷却猪肉,然后用保鲜膜包裹后4℃储存,定期测定菌落总数、挥发性盐基氮、TBARS值、pH值和a*值,观察其变化规律.结果表明:nisin和壳聚糖分别协同0.5%乳酸溶液对冷却猪肉进行处理,能使冷却猪肉具有良好的防腐保鲜效果,挥发性盐基氮和脂质氧化上升较慢,对pH值影响较小,同时能使冷却肉a *值降退延迟,nisin或壳聚糖协同乳酸用于冷却猪肉防腐保鲜具有潜在的应用价值.
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