Abstract：The purpose of the present research was to extend the shelf life and improve the quality and safety of pork. After dipping treatments with 2% sodium acetate alone or in conjunction with 5.6% cinnamon extract, fresh pork samples were tray packaged and then stored under superchilling conditions (at −3 ℃) with the aim of addressing the effect of preservatives on the sensory, microbiological and physicochemical qualities of partially frozen pork. The results showed that 2% sodium acetate could effectively delay the microbial growth, suppress protein breakdown and lipid oxidation and significantly retain the quality characteristics of pork. A better effect was observed when it was used in combination with cinnamon extract. Both treatments could better maintain the freshness of superchilled pork for a certain period and retard the quality deterioration as evaluated through measurement of sensory, microbiological and physicochemical qualities. The shelf life of pork samples was 28 and 36 days for the single and combined treatments, respectively compared to less than 20 days for the blank treatment with sterile distilled water.
王凯丽，李向月，陈锐颖，党晓燕，朱迎春. 乙酸钠协同桂皮提取液对微冻猪肉保鲜效果的影响[J]. 肉类研究, 2017, 31(5): 27-32.
WANG Kaili, LI Xiangyue, CHEN Ruiying, DANG Xiaoyan, ZHU Yingchun. Cooperative Effects of Sodium Acetate and Cinnamon Extract on the Quality Preservation of Pork during Super-Chilling Storage. Meat Research, 2017, 31(5): 27-32.
