摘要
本试验采用抑菌圈试验研究了食盐、乳酸钠、柠檬酸、乙酸、抗坏血酸5种腌制剂对鲜肉中主要细菌的抑制效果。结果表明,当乳酸钠4%,柠檬酸2%,抗坏血酸0.2%,乙酸1.2%,氯化钠3%时,能够较好的抑制细菌的生长。
In order to control the bacteria in the meat,inhibiting trials were carried,NaCl,lactic sodium,citric acid,acetic acid and Vc which did inhibit the bacteria in the meat by antibacterial effect trial.The result shows when NaCl 3%,lactic sodium 4%,citric acid 2%,acetic acid 1.2%,Vc 0.2%,the antibacterial effect was the best.
出处
《肉类研究》
2008年第4期30-31,共2页
Meat Research
关键词
微生物
抑菌作用
抑菌圈
腌制剂
Microorganism
Antibiosis
Inhibitive cycle s diameters
Curing ageat
