Preservation effect of lactic acid,sodium lactate and Nisin on chilled mutton

SONG Li; WANG Ji-ye; LIU Deng-yong; WANG Le-tian; DONG Li; DENG Ya-min

doi:10.13386/j.issn1002-0306.2015.19.044

SONG Li, WANG Ji-ye, LIU Deng-yong, WANG Le-tian, DONG Li, DENG Ya-min. Preservation effect of lactic acid,sodium lactate and Nisin on chilled mutton[J]. Science and Technology of Food Industry, 2015, (19): 255-259. DOI: 10.13386/j.issn1002-0306.2015.19.044

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Preservation effect of lactic acid,sodium lactate and Nisin on chilled mutton

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Abstract

Nisin,lactic acid and sodium lactate were used to preserve chilled mutton packed by zip- lock bag on4 ± 1 ℃ conditions.The preservation effects were evaluated through sensory score,aerobic plate count,total volatile basic nitrogen( TVB- N) and p H value. The results showed that the best preservation combination was lactic acid concentration 0.15%,0.3% sodium lactate concentration and concentration of Nisin at 0.05%,the sample quality indictors under this treatment remain within the range of fresh meat after storaged for 20 d.

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Preservation effect of lactic acid,sodium lactate and Nisin on chilled mutton

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