摘要
研究了牡蛎壳、泥蚶壳、贻贝壳、河蚬壳、花甲壳等五种贝壳煅烧物对猪瘦肉和豆腐干的防腐效果,测试了上述五种贝壳煅烧物对枯草芽孢杆菌和大肠杆菌的杀菌动力学曲线,以及最低抑菌浓度(MIC)和最低杀菌浓度(MBC)。结果表明:各种贝壳煅烧物都能有效抑制细菌生长,其中牡蛎壳煅烧物的效果最好。
In this paper, the antiseptic actions of various heated shell powders on dried bean curd and pork were investigated, the shells included oyster, bloody clam, mussel etc. Their bactericidal curves on E. coli and Bacillus subtilis and the MIC and MBC were tested. Results showed that all the heated shell powders studied in the paper had some antiseptic actions, and the oyster shell powder exhibited the most remarkable effect.
出处
《中国食品添加剂》
CAS
2007年第6期74-78,共5页
China Food Additives
