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| Nisin复合防腐剂在鲜肉中保鲜效果的研究 | |
| 引用本文： | 李悦潇,张锐,王帅,边宏,金雨,刘美,罗扬.Nisin复合防腐剂在鲜肉中保鲜效果的研究[J].农业科技与装备,2012(2):50-52. |
| 作者姓名： | 李悦潇 张锐 王帅 边宏 金雨 刘美 罗扬 |
| 作者单位： | 1. 沈阳红梅生物科技有限公司,沈阳,110026 2. 辽宁省农业科学院食品与加工研究所,沈阳,110161 3. 辽宁省农业机械化研究所,沈阳,110161 |
| 摘 要： | 以猪通脊肉为材料,探讨Nisin复合防腐剂的保鲜方法。试验结果表明,复合试验对照组保质期仅为7d,0.250%壳聚糖+250mg/kg Nisin+1%乳酸+1%乳酸钠效果最好,与对照组相比能明显延长鲜肉的保质期。 |
| 关 键 词： | 复合防腐剂 Nisin 鲜肉 保鲜 |
Research on the Refreshing Effect of Nisin Compound Preservatives on Fresh Meat |
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| LI Yuexiao,ZHANG Rui,WANG Shuai,BIAN Hong,JIN Yu,LIU Mei,LUO Yang.Research on the Refreshing Effect of Nisin Compound Preservatives on Fresh Meat[J].Agricultural Science & Technology and Equipment,2012(2):50-52. | |
| Authors: | LI Yuexiao ZHANG Rui WANG Shuai BIAN Hong JIN Yu LIU Mei LUO Yang |
| Institution: | 1 (1.Shenyang Hongmeo Biotechnology Limited company,Shenyang 110026,China;2.Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China;3.Liaoning Agricultural Mechanization Institute,Shenyang 110161,China) |
| Abstract: | The effect of Nisin compound preservatives is studied with filet pork as the materials.The experiment results show that the quality guarantee period of the control group is only seven days,0.250% chitosan+250 mg/kg Nisin+1% lactic acid +1% sodium lactate achieves the best result which can substantially extend the guarantee period compared with the control group. |
| Keywords: | compound preservative Nisin fresh meat retaining freshness |
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