作　　者： ; ; (黄桂珍）; (康贤华）;

机构地区： 韩山师范学院生物系

出　　处： 《湖北农业科学》 2013年第6期1406-1409,共4页

摘　　要： 以样品菌落总数、TVB-N值、pH及感官评分的隶属函数值为主要指标,以壳聚糖液处理和丁香提取液处理为对照组,探讨单一的壳聚糖液和丁香提取液以及壳聚糖-丁香复合液对牛肉丸的保鲜效果。结果表明,壳聚糖-丁香复合液的保鲜效果明显优于单一的壳聚糖液和丁香提取液处理,可使牛肉丸在4℃的贮藏期达到15 d左右,相比单一的壳聚糖液和丁香提取液处理组可延长保质期3～6 d。 Taking total numbers of colony,TVB-N value,pH and subordinate function value of sensory score as main indexes,with chitosan liquid treatment and cloves extract treatment as control group,the preservation effects of chitosan-clove composite liquid on beef ball was explored.The results showed that chitosan-clove composite liquid has significantly better preservation effect compared to single chitosan or cloves extract treatment,as the storage period of beef ball was prolonged to around 15 d,which was 3～6 d longer than the control treatments.

关 键 词： 丁香 壳聚糖 牛肉丸 保鲜

领　　域： [农业科学]