保鲜猪肉的研究

The natural reagent which could preserve fresh pork was mainly composed of juice of ginger. The pork was soaked in or smeared by the reagent. The store time was measured by organo leptic and chemistry methods according to GB5009.11-85 and GB5009.12-85. The results showed that the reagent could prolong twice the storage time at room temperature. The soak time was 6～12 hours at best for pork storage at room temperature. Potassium sorbate could enhance the synergetic role of the ginger juice on pork. The pork soaked by the reagent composed of ginger juice, sodium chloride and potassium sorbate could be kept fresh for 6 days at average temperature 30℃.