Title: Different preservative on the effect of mutton refreshing
Abstract: As fresh mutton for raw materials, potassium sorbate, sodium erythorbate, Nisin and tea polyphenol for the preservative, adopting single-factor test and orthogonal experimental methods, studying the effects of add preservative to fresh mutton at different concentration, packed with PA/PE pockets by vacuum packaging, storing at 4 ℃, the indexes of the cold-fresh mutton, such as colour, colony count, pH and TVB -N were assayed. The experimental results indicated: the preservative effects of the four preservative are potassium sorbatetea polyphenolsodium erythorbateNisin; determined the best compound preservative matching of 0.06% potassium sorbate, 0.1% tea polyphenols, 0.12% sodium erythorbate, 0.1% Nisin, with this compound preservative treatment to extend the shelf life of mutton have obvious role.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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