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| Fresh-Keeping Experiment of Chilled Meat by Small Tray Package with Lysozyme, Nis in and Gna Solution |
| Ma Mei-hu;Lou Ai-hua;Guo Ai-ling;Gu Ren-yong;Fu Chuan-chang;Cai Zhao-xia;Ge Chang-rong;Lj Bin;Lin Qin-lu;Shen Xing-jin;Fang Jin-hua |
| 1.Colleg e of Food Science and Technolog y of Huazhong Ag riculture University ,Wuhan,430070;2.Colleg e of Food Science and Technolog y of Hunan Ag ricultural University ,Hunan,410128;3.Food Science Institute of Jishou University ,Jishou,416000;4.Food Colleg e of Yunnan Ag ricultural University ,Kunming ,650201;5.Wuhan Zhong liang Meat-food Stuff Co.,L td,wuhan,430070 |
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Abstract Based on the study of GNa solution,nisin and lysozy me combinative fresh-keeping experiments, further orthog onal experiment of GNa solution,nisin and lysozy me were developed for a better fresh-keeping effect.The result of L9(34)orthog onal experiment showed three kinds of preservative used combinative has a sig nificant fresh-keeping effect on nonvaccum tray packag echilled meat.It can have a safe preserve period over 24day sunder 0～4℃ The optimum orthog onal experiment process conditions were A3B2C2D2.The condition of GNa solution, nisin and lysozy me were 5000ppm,2500ppm and 2500ppm,respectively and pH was 4.5 by lactic acid.
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2008, Vol. 22 
