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| The Research on the Fresh-Keeping Technology for Chilled Meat with Small Tray Package |
| Ma Mei-hu;Lou Ai-hua;Guo Ai-ling;Gu Ren-yong;Fu Churn-chang;Cai Zhao-xia;Ge Chang-rong;Li Bin;Lin Qin-lu;Shen Xing-jin;Li Ke-rong;Fang Jin-hua;Fang Si-ke |
| 1.College of Food Science and Technology of Huazhong Agriculture University,Wuhan 430070 2.College of Food Science and Technology of Hunan Agricultural University,Hunan 410128 3.Food Science Institute of Jishou University,Jishou 416000 4.Food College of Yunnan Agricultural University,Kunming 650201 5.Wuhan Zhongliang Meat-food Stuff Co.,Ltd,wuhan 430070 6.Hubei Lvsheng Livestock Farming CO.,Ltd,Xiantao 433000 |
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Abstract In this paper,GNa solution,nisin and lysozyme fresh-keeping experiments were studied to prolong the shelf of chilled meat with small tray package.The result showed that the combinative using of GNa solution,nisin and lysozyme in nonvaccum tray package can have a safe preserve period for 21days.The fresh-keeping effect of GNa solution,nisin and lysozyme on meat has significantly different law in the vaccum package and nonvaccum tray package.Under nonvaccum tray package,GNa solution can not keep natural color of meat because of oxide gas and pH value did not has fall-rise-re-fall-finally rise trend as in the state of vaccum package.the Nisin’s impact on inhibiting fat from souring can not be fully exerted under the tray package condition.Under the condition of nonvaccum tray package,the combinative effect of lysozyme with GNa solution has better effect than that of Nisin with GNa solution.With the existence of oxygen,GNa solution had a certain effect on preventing coliform cluster from reproducing in short time.
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LIU Na, LIANG Meilian, TAN Yuanyuan, XU Xin, DENG Li, HE Laping, ZENG Xuefeng, LIANG Cai, ZHANG Ruping, ZHOU Juan, ZHU Qiujin. Effect of Natural Coating on the Quality and Shelf Life of Sliced Cured Meat[J]. Meat Research, 2017, 31(8): 12-17. |
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2008, Vol. 22 
