复合防霉剂用于鱼香肉丝气调保鲜效果的研究

摘要

为提高鱼香肉丝的贮藏品质和延长其保藏期,在温度为0~4℃冷藏条件下,设10个气调包装的复合防霉剂处理组,探讨不同的复合防霉剂对鱼香肉丝的贮藏效果.结果显示：在24 d的贮藏期内,0.1%山梨酸钾、0.1%双乙酸钠、0.04%脱氢乙酸钠和1.50%甘油复合使用对鱼香肉丝保藏效果最佳,细菌总数都较低,感官评定最佳.%In order to improve the storage quality of the shredded pork with garlic sauce and extend their storage period,10 treatment groups of modified atmosphere packaging (MAP) with comprehensive anti-mould were established to investigate the effection of different comprehensive anti-mould on the shredded pork with garlic sauce at the refrigerator temperatures of 0~4 ℃.The results showed that the best combination for preservation in the research was mixed with 0.1% potassium sorbate,0.1% sodium diacetate,0.04% sodium dehydroacetate and 1.50%glycerinum.It led to the lowest total number of bacteria and best sensory evaluation within 24 d of the storage period.