以新鲜羊肉为原料，采用涂膜保鲜法分别研究了大豆分离蛋白和山梨酸钾时羊肉保鲜效果的影响。以羊肉的感官指标、pH值、挥发性盐基氮值和茵落总数为判断标准，探讨了三种保鲜荆对羊肉保鲜效果的影响。结果表明，大豆分离蛋白膜溶液的浓度在5％时，在4~E条件下可以保鲜20d，肉的品质和感官指标较好。其保鲜效果优于山梨酸钾，且安全性较高。%In this article, the fresh mutton was taken as raw material, effects of the soybean protein isolate and potassium sorbate on mutton preservation by coating. Meanwhile, sensory index, pH, total vol- atile basic nitrogen and total numbers of bacterial colony were taken as judgment standards to study effects of three kinds preserving agent on the mutton preservation. The results showed that the mutton can be retained freshness within 20 days when the concentration of soybean and stored at 4~C, and the quality of meat and sensory index was protein isolate coating solution was 5% good. The effect of preservation of soy- bean protein isolate was better and safer than potassium sorbate.
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