丙酸钙在真空包装鲜牛肉保鲜中的应用研究

doi:10.7506/rlyj1001-8123-199802017

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Abstract In this study,fresh beef were dipped into five different levels Calcium Propionate solutions before being Vacuum-Packaged,then stored at 4℃.The effects of Calcium Propionate solutions wrer evaluated by measuring Microbial number,Total Volatile Basic Nitrogen(TVB-N)and pH of 1,14,21 and 28th day.The third treated group can decrease microbial growth and delay protein decomposition. ?MoreBack

Key words： calcium Propionate Fresh beef preservation Vacuum packaging

Received: 20 December 2017

PACS:

TS205

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199802017 OR https://www.rlyj.net.cn/EN/Y1998/V12/I2/40

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