为了延长冷却肉的货架期,文中采用不同浓度茶多酚结合壳聚糖与可食性膜溶液混合制成涂膜保鲜剂,通过测定贮存过程中冷却肉的细菌总数、挥发性盐基氮(TVB-N值)、pH值、色差值、硫代巴比妥酸值(TBA值)等指标的变化,对冷却肉保鲜效果进行研究。结果表明:0.7%茶多酚、1.0%壳聚糖涂膜保鲜冷却肉效果较好,显著优于对照组和单纯使用壳聚糖涂膜保鲜组,在0～4℃条件下能将冷却肉保鲜期延长至16 d以上。

In order to prolong the shelf life of chilled pork during cold storage,the preservation effects of different concentrations of tea polyphenols combined with chitosan on chilled pork were studied.The total bacteria count,TVB-N value,pH value,color and TBA value were used to evaluate the pork quality during cold storage.The results showed that the hair tail covered with 0.7% tea polyphenols combined with 1.0 % chitosan had the best quality,significantly better in quality than both uncoated one and the one only covered with chitosan.The shelf life of chilled pork treated with 0.7% tea polyphenols and 1.0 % chitosan was extended to 16 days.