The effect of lysozyme on keeping chilled pork fresh.

Chilled pork was treated with lysozyme solution and its compound antistaling agents,and then stored at 0～4℃in order to investigate the effects of lysozyme and its compound antistaling agents on keeping chilled pork fresh.The results showed that 80 000 U/mL lysozyme solution had a rather good inhibiting effect on bacterial reproduction and kept the pork color good.The compound antistaling agent containing 80 000 U/mL lysozyme,0.1%(w/v) sodium erythorbate and 5%(w/v)pullulan had the best effec on keeping chilled pork fresh,effectively inhibiting the bacterial reproduction, decreasing the TBV-N content and raising the grade of chilled pork in sensory evaluation.