| 羊肉生物保鲜技术研究 |
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| 引用本文： | 闫高峰,马丽珍. 羊肉生物保鲜技术研究[J]. 山西农业科学, 2003, 31(3): 81-83 |
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| 作者姓名： | 闫高峰 马丽珍 |
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| 作者单位： | 山西农业大学食品科学院,山西,太谷,030801 |
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| 摘 要： | 以羊肉为材料,对其进行了原料减菌化处理,减菌液最佳组合为Nisin0.08%,茶多酚0.42%,乳酸菌液10.8%。减菌化可使原料初使菌数由数量级105降到103,取得了很好的保鲜效果。
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| 关 键 词： | 羊肉 生物保鲜 减菌液 |
| 文章编号： | 1002-2481(2002)03-0081-03 |
| 修稿时间： | 2002-09-06 |
Biological Preservation Techniques of Mutton |
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| Abstract: | In this thesis,taking the case of mutton,a series of biological preserving techniques were studied.The best composition for lessening bacteria liquid in raw meaterial was Nisin 0.08%,Tea polyphenols 0.42% and pediococens acidlactici liquid 10.8%.The significant effect is that the initial amount of bacteria has been decreased from 105 to 103 and a very good effect in preserving mutton has been got. |
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| Keywords: | Mutton Biological preservation Composition for lessening bacteria liquid |
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