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| Extending Shelf Life of Chilled Pork by Combination of Hydrophilic Monoglyceride and Preservatives |
| Song Meng;Kong Bao-hua |
| College of Food Science,Northeast Agricultural University,Harbin,150030 China |
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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.
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2008, Vol. 22 
