期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：1
页码：24-28
DOI：10.19026/ajfst.5.3220
出版社：MAXWELL Science Publication
摘要：The preservatives have been common used in food product, drugs and cosmetics to prevent their aging and decay. Shredded meat has been frequently used in Chinese traditional dishes. However, there is little information available for the corrosion protection of preservatives in commercial shredded meat products. The effect of different concentrations of potassium sorbate, sodium diacetate and nisin on the inhibition of oxidation process of shredded meat was studied. Results showed that potassium sorbate (0.05 g/kg) and nisin (0.2 g/kg) showed the greatest antioxidation activity by determining the Aerobic Plate Count (APC), Thiobarbituric Acid-Reactive Substances (TBARS) and Peroxide Value (PV). It could help to provide theoretical basis for developing convenience shredded meat products with long shelf life.
Loading...
