摘要
将不同浓度的Nisin溶液及Nisin分别与乳酸钠、山梨酸钾的混合溶液用于猪肉的保鲜 ,实验结果表明 :Nisin对猪肉的保鲜效果随Nisin浓度的增加而增强。Nisin分别与乳酸钠、山梨酸钾配合使用抑菌效果增强。
In this research,Nisin,sodium lactate and potassium sorbate were used in preservation of fresh pork. The results were as followed: the higher the concentration of Nisin solutions,the better the effect of preservation . The effect of combinations of Nisin and sodium lactate,potassium sorbate were better than that of Nisin used alone.
出处
《山东商业职业技术学院学报》
2004年第3期79-81,共3页
Journal of Shandong Institute of Commerce and Technology
