壳聚糖对冷却猪肉品质特性的影响研究

摘要

The effects of chitosan chemical - chemical （pH, TBA, TVB on sensory properties （color, water -holding capacity）, physico- -N） and microbiological （total plate count） stored at 4℃ were in- vestigated. Chitosan addition resulted in significant （ p 〈 0.05 ） inhibition of microbial growth ; the rate of lipid oxidation, TVB -N and pH in chilled pork meat were significantly decreased （p 〈 0.05） with the increase of chitosan addition, while the water- holding capacity was increased all along. The samples adding 1.5% of chitosan were considered as the most acceptable.%对壳聚糖在贮藏期间对冷却猪肉的感官性状（色泽、持水力）、理化品质（pH值、TBA、TVB—N）和微生物品质（菌落总数）的影响进行研究。添加壳聚糖能够明显的抑制微生物的生长（P〈0．05），随着壳聚糖添加浓度的增大，脂质氧化率、挥发性盐基氮增加率及pH值上升率均下降，而持水力则呈现上升趋势。经过1．5％壳聚糖处理的样品在各方面的综合品质最好。