2006•Huazhong Nongye Daxue xuebaoRequires access

Preservation Effects of ASC,NaClO and Lactic Acid on Cooled Pork

Yuan Dong-xiao, Zhongyi Chang, Hongliang Gao, Liu Jun-chang

Abstract

The preservation effects of lactic acid,acidified sodium chlorite(ASC),sodium hypochlorite(NaClO) on cooled pork were studied in this paper.After immersion,the treated pork was kept in a refrigerator with the temperature of 5 ℃.The microorganism number,TVB-N,pH and sensory evaluation of the treated and control samples were measured on the days of 0,3,5,7.Results showed that these three disinfectants all had effects on the preservation.

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Key concepts: Sodium hypochlorite, Sodium chlorite, Lactic acid, Chemistry, Food science, Sodium, Sodium lactate, Microorganism