Title: Study on compound fresh-keeping technology of chilled fresh pork
Abstract: Three natural agents(tea polyphenols, Nisin and chitosan) together with the vacuum packaging technique was investigated on fresh-keeping of chilled fresh pork. The indexes of the chilled fresh pork, namely sensory quality, TVB-N, Coloby count , pH and shelf-life. The results showed that three fresh-keeping agents had certain fresh-keeping effect when single used. The shelf-life of chilled fresh pork can be postponed to 16days and 21days respectively compared with 7days for control. When Nisin and chitosan were mixed together with the ratio 0.075g/L∶o1.8g/L or Nisin, chitosan and tea polyphenols were mixed together with the ratio 0.075g/L:0.75g/L∶1.8g/L respectively.
Publication Year: 2006
Publication Date: 2006-01-01
Language: en
Type: article
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