CAJ | 학술논문

以鱼粒加工工艺为基础,在热杀菌的基础上并以传统的防腐剂山梨酸钾为参照,通过添加尼泊金酯类防腐剂,尼泊金酯的复配,发现当尼泊金丙酯、丁酯、庚酯的复配体积比在1∶1∶1时,总的添加量为0.2%能有效抑制大肠菌群的生长,并抑制菌落的生长,达到控制微生物的目的.
이어립가공공예위기출,재열살균적기출상병이전통적방부제산리산갑위삼조,통과첨가니박금지류방부제,니박금지적복배,발현당니박금병지、정지、경지적복배체적비재1∶1∶1시,총적첨가량위0.2%능유효억제대장균군적생장,병억제균락적생장,체도공제미생물적목적.
The antisepsis effect of Nipagin esters on the fish tidbit was carefully investigated in this manuscript, Compare with that of traditional preservative-potassium sorbate, the inhibition effect of E.coli was observed and the best result of the microorganism growth when propylparaben, Butyl p-Hydroxybenzoate, n-heptyl p -hydroxybenzoate was mixed at the ratio 1:1:1 and the gross of all kinds of Nipagin esters is 0.2 of the fish tidbit.