Title: Preservation of fresh PSE by compound with fresh liquid
Abstract: This effect of preservation of the PSE pork with fresh compound fresh liquid treatment was studied in this test. Through L9(34) orthogonal test, the PSE pork was treated with fresh liquid compound, induding Vc, caleiwm propionate, lactic acid and sodium thiosulfate at(4±1) ℃ storage 15 d, The TVB-N, total number of colonies, p H, L*, and TBA of the treated and control samples were measured on the days of 1, 3, 7, 11, 15. The results showed that: compared with the control group, the level of combination had a certain role in preservation. Preservation solution for the optimal combination was 5% calcium propionate, 6% lactic acid, 3% sodium thiosulfate, 1% Vc, which could effectively control TVB-N increase and delayed p H increase and microbial growth. Evidently the complex preservation had a certain freshness effectivity, which could signifi cantly prolong the storage period of PSE.
Publication Year: 2015
Publication Date: 2015-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot