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| Study on Natural Preservatives Extending Shelf-life of the Low-temperatrure Meat Products |
| XIA Xiufang;YU Changqing;LI Juan |
| College of Food Science ,Heilongjiang Bayi Agricultural University, Daqing 163319 |
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Abstract In this paper, the low-temperatrure meat product is used as experimental materials and the products were coated with natural presertives conserved tow temperature conditions of 20℃ and 0～4℃. The sensory evaluation, colony count, TBARS content and H2S were measured during the storage stages. The findings indicate that all the formulas shelf-life were much longer than control wtith significant difference (P<0.05) . Under 20℃, the storage stage of formulⅠ, Ⅱ, Ⅲ reached 20d,20d and 20d respectly. Under 4℃, the storage stage of formul reached 40d.
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2010, Vol. 24 
