蜂王浆是由工蜂舌腺和上颚腺分泌产生的一种乳白色或淡黄色乳状液体,具有较强的抑菌作用。文中以新鲜蜂王浆为材料,研究了其对猪肉的挥发性盐基氮值(TVB-N)和菌落总数的影响。结果表明:在4℃条件下贮藏6 d,0.01～0.1 g/mL的鲜蜂王浆均能够较对照组显著抑制猪肉的挥发性盐基氮值和菌落总数升高,TVB-N均小于15 mg/100 g,菌落总数小于1×104 CFU/g,属于一级鲜度。在低温环境中,蜂王浆能够有效的延长猪肉的保质期。

Royal jelly,secreted by the sublingual and mandibular glands of nurse worker bees,is a kind of milky white or yellow emulsion.In the present trial,the antibacterial effect of royal jelly on meat was investigated,and the TVB-N value and the Colony Forming Units(CFU) in pork were determined.The result demonstrated that the TVB-N value and CFU in pork stored at 4℃ for 6 days were inhibited obviously with royal jelly at the concentration of 0.01 ～ 0.1 g/mL.The TVB-N value in pork was less than 15 mg/100 g,and the CFU were less than 1 × 104 CFU/g.During the low temperature storage,the Royal Jelly can effectively extend the shelf life of pork.