农业科技与装备
農業科技與裝備
농업과기여장비
AGRICULTURAL SCIENCE & TECHNOLOGY AND EQUIPMENT
2012年
2期
50-52
,共3页
李悦潇%张锐%王帅%边宏%金雨%刘美%罗扬
李悅瀟%張銳%王帥%邊宏%金雨%劉美%囉颺
리열소%장예%왕수%변굉%금우%류미%라양
复合防腐剂%Nisin%鲜肉%保鲜
複閤防腐劑%Nisin%鮮肉%保鮮
복합방부제%Nisin%선육%보선
compound preservative%Nisin%fresh meat%retaining freshness
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。
以豬通脊肉為材料,探討Nisin複閤防腐劑的保鮮方法。試驗結果錶明,複閤試驗對照組保質期僅為7d,0.250%殼聚糖＋250mg/kg Nisin＋1%乳痠＋1%乳痠鈉效果最好,與對照組相比能明顯延長鮮肉的保質期。
이저통척육위재료,탐토Nisin복합방부제적보선방법。시험결과표명,복합시험대조조보질기부위7d,0.250%각취당＋250mg/kg Nisin＋1%유산＋1%유산납효과최호,여대조조상비능명현연장선육적보질기。
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.
