摘要
用醋酸喷涂法延长冷却羊肉货架寿命，试验结果表明：３．５％～４．５％醋酸溶液可显著（Ｐ＜０．０１）地降低肉样细菌总数、ＴＶＢＮ值，控制ｐＨ值上升，对肉样感观指标也有良好的作用，延长肉样保鲜期１２ｄ左右；１．５％～２．５％醋酸溶液可程度不同（０．０５＞Ｐ＞０．０１）地降低细菌总数、ＴＶＢＮ值，减缓ｐＨ值上升，可延长肉样货架寿命５ｄ左右；０．５％醋酸溶液对肉样保鲜无效果（Ｐ＞０．０５）。
The shelf life of coold mutton can be lengthened by way of spraying or smearing the acetic acid solution.The results showed that by using 3.5～4.5 percent acetic acid solution,the germ total and the value of TVBN were reduced ( P <0.01)and pH was controlled to rise.It had a good effect on the sample's index of sense organ.It could lengthen its shelf life for about 12 days;by using 1.5～2.5 percent acetic acid solution the germ total and the value of TVBN were reduced in some ranges(0.05> P >0.01)and the pH lowered .It had some effect on the normal sample's index of sense organ.It could lengthen its shelf life for about 5 days.But by using 0.5 percent acetic acid solution no effect could be found for the sample's freshment.This technique is cheap,efficient and easy to adopt.
出处
《甘肃科学学报》
1999年第1期63-66,共4页
Journal of Gansu Sciences
基金
甘肃省科委资助
