Abstract：Hydrophilic monoglyceride can effectively reduce the juice loss of meat,and 250 ppm Nisin +1.5% sodium lactate +1.5% lactic acid can effectively inhibit the microorganism growth of chilled pork.In this paper,the hydrophilic monoglyceride,250 ppm Nisin +1.5% sodium lactate +1.5% lactic acid were used together in chilled pork (0～4℃).The total coliforms,pH,juice loss,colour and sensory evaluation were determined,the results showed that combining the two could significanly reduce the juice loss and extending the shelf life of chilled pork.
宋萌；孔保华. 亲水性单甘脂复合保鲜剂对冷却猪肉保质期及品质影响的研究[J]. 肉类研究, 2008, 22(2): 42-46.
Song Meng;Kong Bao-hua. Extending Shelf Life of Chilled Pork by Combination of Hydrophilic Monoglyceride and Preservatives. Meat Research, 2008, 22(2): 42-46.
2008, Vol. 22 
