| Nisin复合防腐剂在低温灌肠肉制品中的应用 |
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| 引用本文： | 刘丽莉,夏延斌,杨协立.Nisin复合防腐剂在低温灌肠肉制品中的应用[J].保鲜与加工,2004,4(2):24-25. |
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| 作者姓名： | 刘丽莉 夏延斌 杨协立 |
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| 作者单位： | 湖南农业大学食品科技学院,长沙,4120128;河南三门峡市双洋商贸有限公司,三门峡,427000 |
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| 摘 要： | 研究了以Nisin(A)为主防腐剂,以其它乳酸钠(B)、柠檬酸钠(C)和EDTA(D)为复合防腐剂,应用到低温灌肠肉制品中以延长其保质期.采用四因素三水平的L27(313)正交实验,以肉制品的保质期的时间作为评价指标,筛选出防腐效果最佳的实验组合A2B2C3D3.即Nisin 0.5 g、乳酸钠40 mL、柠檬酸钠3.0g、EDTA 0.5 g.
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| 关 键 词： | 乳酸链球菌素 防腐剂 复合防腐剂 低温肉制品 保质期 |
| 文章编号： | 1009-6221(2004)02-0024-02 |
| 修稿时间： | 2003年4月1日 |
Research of Antiseptic Nisin Compounds Application in Meat Products of Low Temperature |
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| LIU Li-li,XIA Yan-bin,YANG Xie-li.Research of Antiseptic Nisin Compounds Application in Meat Products of Low Temperature[J].Storage & Process,2004,4(2):24-25. |
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| Authors: | LIU Li-li XIA Yan-bin YANG Xie-li |
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| Institution: | LIU Li-li1,XIA Yan-bin1,YANG Xie-li2 |
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| Abstract: | In this paper Nisin as a main antiseptic was studied,which is composed of sodium of lactic acids(B),sodium of citric acid(C) and EDTA(D),used in meant products of low temperature in order to lengthen their qualiyt guarantee periods.With the qualiyt guarantee period of the meant product as the index of saaessment.L27(313)of the therr levels of four factors was adopted to arranging the experiment and screening out the best scheme of for the experiment.The scheme is A2B2C3D3(0.5 g Nisin,40 mL Sodium of lactic acid,3.0 g sodium of citric acid,0.5 g EDTA). |
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| Keywords: | lactic acid streptococcus antiseptic complex antiseptic meat products of low temperature quality guarantee period |
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